The 1000 Finest Wines 1/2007

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6 1000 FINEST WINES EVER MADE PRODUCTION TEAM Authors Photographs Design Agency Graphic design Editorial Team Pekka Nuikki, Juha Lihtonen, Essi Avellan MW Nuikki Konsepti Advertising Teemu Timperi Jan-Erik Paulson, Ralf Frenzel, Anne Lepola, Petri Laine, Meri Kukkavaara, William Coates, Gareth Hayes, Markus Natri, Peter Stefanovic, Ricardo Rodrigues, Samuli Ollikainen, Mary Banda, Andrew Caillard MW Printing house Book sewing Papers Typefaces Publisher Author´s note Printed in Finland by Libris Oy / 2007 Libris Oy Multiart Silk 150 g/m2 Multiart Silk 300 g/m2 Bickham Script MM, DIN FF, Neutra, Voluta Script Oy Fine Publishing Helsinki Ltd www.fine-magazines.com © Copyright 2008 Oy European Fine Wine Magazine Ltd ISBN 978-952-99976-0-2 No part of this work may be reproduced or utilized in any form by any means, electronic or mechanical, without written permission of the publisher. Despite all our efforts, this book may contain errors. Readers and wine producers are kindly requested to inform us of any, or contact us about any other matter by e-mail to 1000@fine-magazines.com. Although all the resonable care has been taken in the preparation of this book, neither the publisher nor the authors can accept any liability for any consequences arising from the use there of or from the information contained therein
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Mid-shoulder A sign of a weakening cork or a warning of a possible deterioration of the wine. Influence on the price of the wine: full price. A wine like this is usually on the market if the wine in question or its label is particularly rare. 6. Low-shoulder Usually a clear sign of already spoiled wine, especially if the wine is less than 80 years old. Influence on the price of the wine: - 3050%. Influence on the price of the wine: - 2025%. Wines from the late 18th and early 19th centuries make an exception to this rule. Capsule Capsule Capsule Ullage: space between the cork and the wine. 1 2 3 4 5 6 7 Ullage: sp ace between the cor k and the wine . Ullage: sp ace between the cor k and the wine . 3 cm 5 cm 7 cm Since bottles used in Burgundy do not have "shoulders", it is not practical to use the same terms to describe the level of the wine as with the wines of Bordeaux. An especially good level for wines more than 50 years old. Especially good level for wines older than 20 years. 7. 5. Especially good level for wines older than 15 years. Mid-low-shoulder Already quite a risk, especially for wines not bottled on the estate. If the clarity and color of the wine and the position of the cork are in good shape, the wine is probably in good order, especially if it is more than 60 years old. For example in a 40-year-old burgundy red wine 56 cm can still be considered a good level, and not even an 8 cm drop in the level is necessarily a sign of a wine gone bad, though it has a great influence on the price. Influence on the price of the wine: - 1015%. Bottom neck Good level for wines of all ages. Top-shoulder Normal level for wines 15 to 25 years old. The bottle used in Burgundy is also often used in Rhône, in the Loire valley and in Southern France.. Influence on the price of the wine: - 5070%. 4. 3. This is quite a normal level for wines from the late 19th and early 20th centuries. 1000 FINEST WINES EVER MADE 13 1. By the neck the normal level of young wines, and often that of older wines recorked at the estate. Influence on the price of the wine: full price. The condition of the wine is less affected by the level in the slim bottles of Burgundy than in the shouldered bottles of Bordeaux. This level is not acceptable with wines less than 50 years of age. The level in these burgundy bottles is indicated with centimetres in relation to the cork. 2. Upper-shoulder Acceptable level for wines older than 25 years. Influence on the price of the wine: - 7080%
In our opinion all mature wines profit from decanting for two reasons. 14 1000 FINEST WINES EVER MADE DECANTING Bordeaux / Burgundy 2007/2030 x 73 D2h/G3h There are moments when we wonder at the praising comments that a wine we have just tasted now trivial and lifeless has received in the past from wine experts we respect. That is why with each tasting note we mention the time that the wine in question needed in our opinion to breathe and develop to its best. The time we have given is based simply on our own experiences with the wine, and should once again be read as guidance only, not as proved scientific truth.. There are no hard and fast rules so far as to the length of time needed for a wine to breathe, but because air literally breathes life into wine, and on the other hand also leads to its death, it is particularly important to know how much time to give to a wine in decanter and glass. Sometimes the reason for this is that the ratings of the wine date back several decades. But time and again we find the reason in ourselves; in our inexperience and ignorance We may have decanted the wine too early and it has "died", or too late denying it the time to even come to life before tasting. If possible, also see to it that the wine has been in an upright position before decanting for at least a day or two. However, even the best wine is too easily ruined by drinking it at the wrong time, and we are not talking about decades, or even years, but hours and minutes. Longevity is a fine quality in a wine. It can be close to magical when an old vintage is enjoyed at its prime. Firstly, to separate the wine from any sediment it may have thrown during its long maturation in the bottle, and secondly to allow the wine to breathe, which allows the wine to develop and show us all its complexities and subtleties
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The best wine we have ever encountered. 20 1000 FINEST WINES EVER MADE Château Latour 1961. We take a low bow to it. 1 · 2 · 3 · 4 · 5 · 6 · 7 · 8 · 9 · 10 · 11 · 12 · 13 · 14 · 15 · 16 · 17 · 18 · 19 · 20. It is a truly unique, classic and perfect wine