We started with a delicious French Onion Soup that was followed by a entree of medium rare Chateaubriand. Sautéed mushrooms and onion rings accompanied this dish. The aged beef was literally cooked to perfection with a texture and flavor that was, well, to die for! On the wine side, I had my eye on the Ď43 Leoville Barton and the Ď53 Pape Clement but ultimately settled for a bottle of 1950 Haut Brion. Given the hundreds of thousands of bottles to choose from, it was indeed a tough call.
Our wine was brought tableside where our Sommelier presented it to me for inspection. I first observed the neck fill. It showed an impressive medium/ low neck. With a nod from me, the Sommelier cut the foil and inserted the corkscrew. He then proceeded to extract the cork from the bottle. After I inspected the cork our Sommelier began to decant our wine tableside with the help of a candle and decanter. This Haut Brion did not throw any undo amount of sediment. I was then given a small amount of wine to sample. A couple of swirls and whiffs and...AAAH, perfection! I grinned and nodded again as he began to pour the wine into both glasses. The color was a medium to dark ruby with a brick rim. The bouquet was classic Haut Brion! Minerals, tobacco and a dark fruit scented nose explode from the glass. In the mouth, the wine tastes remarkably fruity, fresh and alive. The flavors are ripe and sumptuous with a certain fat sweetness to its taste. Add to that a purity of fruit and flavor that was just outstanding! I should add that this Haut Brion held up over the entire course of dinner. It was a great treat and a pleasure to drink!