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by Fred McMillin How to Become a Wine Expert
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Claude Morney (center), below portrait of Andre Simon, talking wine with the McMillins in London. |
The Secret
This was my reasoning. First, about guessing it was a Tavel. The Society served only notable wines. For example, with the cheese course that night was an eight-year-old Chateauneuf-du-Pape. Now pink wines don't carry much prestige, so I guessed it would have to be from what at that time was the best pink wine district in the world, Tavel, the area around the village of Tavel north of Avignon.
As for guessing the year, I had tasted a number of vintages at Tavel the previous year. It was obvious that they must be drunk young. By the second year the pink color developed an onion-skin hue. The color change could be seen that night, even from 80 feet. Thus, the wine was more than one year old...so it must be a 1970 or older. Now, Claude would NEVER permit a three-year-old (lifeless) pink at the party, so it HAD to be the 1970. I quit while ahead, never guessing again about wines in Claude's presence, leaving undisturbed the illusion of expertise.
Today's Tavel
The Tavel in my cellar was imported by Boisset U.S.A., phone (415) 979-0630, FAX (415) 979-0305. Your favorite wine merchant should be able to help you find a bottle. Tavel has more intensity and duration of flavor than much of the competition. Give it 60 to 90 minutes in the fridge before serving.
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About the Writer
Fred McMillin, a veteran wine writer, has taught wine history for 30 years on three continents. He currently teaches wine courses at San Francisco State and San Francisco City College. In 1995, the Academy of Wine Communications honored Fred with one of only 22 Certificates of Commendation awarded to American wine writers. |
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Fred McMillin
Welcome to WineDay, the electronic Gourmet Guide's daily update. Monday through Thursday, WineDay presents a wine profile. Then on Fridays we present the Winery of the Week to take you through the weekend.
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