Don't get me wrong, I love the stuff.
Like, this 1999 Domaine de Montbourgeau L'Étoile Vin Jaune from Nicole Deriaux (620 ml $70, imported by Rosenthal). It's all it's supposed to be, and then some. Beautiful golden color, that amazing dryness, deep maderized flavors... needless to say, accompanied by wonderful cubes of dry salame di Felino. I suddenly even forgot about Berni M.
But here's the rub: no matter what I do, I can't avoid the damned yellow crumbs. I usually partially pull the cork thru the wax, blow air, pull a little more, blow air, repeat, and hope for the best. No way. There's always those tiny little yellow dots inside the juice.
Next time I'll buy a blowtorch and melt it. Unless, of course, I hear some better advice.
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