The Grand Cru 1970 Chateau Cos Labory from Saint-Estephe in Bordeaux had 11.5% alcohol. After decanting, it was very soft, had decent color with shades of ruby and a brown edge. It reflected cedar and black currant with smoke.

It was a pleasure to see it hold up so long.

Served with a bacon-wrapped scallop over rice and cheese.

Old red wines will always pair with seafood after their color as faded and the tannins drop out with the sediment. This one scored 15+ points on the Dionysian scale and cost $14,99 back then. In Vino Veritas.