I opened a bad bottle of good wine.
It is triply tragic since 1) it's our anniversary 2) I was really looking forward to it 3) I have nurtured that bottle since its release. I have lovingly temperature-controlled it (more or less), in a nice dark vibration-free space & STILL it died.
A Pauillac. C'est domage.
A bottle of burgundy - Joblot's 99 Givry Clos Du Cellier Aux Moines has jumped to the rescue & all appears well - if a tad chilled - at present. The hunk of red meat is roasting.
Ian
(Note the clever product & endorsements in the photo - the book was just to hide clutter - but it is very good & it was bought on the recommendation of a thread here)