No, this Blog will not be in French, only the wine in the photo. 
Years ago I learned about a wine that was created at this Chateau in France. The grapes grown there were used to create a very fine Sauternes desert wine. Years ago with picking time near at the vineyard, and it was discovered that the grapes were attacked by a virus.The Chateau owner decided to have the grapes picked and make the wine anyway.This virus causes the grapes to shrivel and produce way less juice. But the droplets from every little botrytis-pruned grape are incredibly concentrated and make for sweet, elegant wines. It is also what makes the wines expensive to begin with, it simply takes exponentially more work and more vines to squeeze out a bottle of wine. Because the resulting wine is so good they have since called the virus "The Noble Rot"and look forward to the infestation. I was very impressed both with the history and expert reviews for this wine and more than once expressed an interest in someday owning a bottle. The only one I ever saw in person was a 1975 vintage at the Yankee Spirit store in Sturbridge, Mass. The $75.00 price tag secured the empty space in my rack. Knowing my desire to own a bottle, my daughter Mary Ann and my brother Peter went up to Sturbridge and surprised me with a bottle. The once empty space now contained a marvelous looking golden Chatteau D'yquem sauturnes desert wine.. Now a new problem existed....what does it taste like. So I opened my wallet and sent them back for another bottle.
A short while later when my mother and aunt were still alive we had them over the house to join us in a grand opening. It's was so long ago, about 40 years, than I remember very little about the occasion. The remaining bottle was the stored and reached the grand age of 46 years waiting for a suitable occasion to celebrate and open it.
Instead of celebrating individual family anniversaries Marge and I decided to take our four children and their spouses to dinner each year to celebrate them altogether. We've been doing this for a few years with the exception of last year due to Covid 19. It seemed that 2021 should be that year: Covid restrictions have loosened up somewhat, Marge and I are celebrating our 67th year married on September 11th, and we had no desire to have the wine outlast the both of us, so all ten of us had the wine opening and dinner at Flair Restaurant in Southington this past Saturday the 11th.
The decision was made. We're going to open this wine which now had an average replacement value of $1,260. Is it spoiled? Did I store it correctly. Will it taste as great as they said it should. These were my thoughts over the past few years of indecision. As it turned out there had been no reason for concern. Except for a some breakage of the cork, the wine was fabulous, not only in appearance but also in a taste that lived up to all the great reviews for the 1975 vintage. Celebrating all anniversaries together has been great and I'm already looking forward to the next one in 2022.....even without an old bottle to open.
Can't forget the usual recipe:
Classic Greek Bean Soup / Fasolada
1 pound medium-sized white dried beans
2/3 cup extra-virgin Greek olive oil
3 large onions peeled and chopped
3 medium-sized carrots
3 celery stalks or 1-1/2 cups chopped wild celery with leaves
6-8 cups water
Salt and pepper to taste
1-2 tablespoon vinegar or balsamic vinegar to taste
Soak beans overnight. Rinse and drain them. Heat 1/3 cup of olive oil in a large pot over medium heat and cook the onions, carrots and celery together until softened, about 10 minutes.
Add the beans and toss to coat in the oil. Pour in the water. Raise the heat and bring to a boil. Lower the heat and let the beans simmer, skimming the foam off the top, for about two hours, or until the soup is thick and creamy and the beans and vegetables are very soft.
About 10 minutes before removing from heat, add the salt and pepper. Stir in vinegar to taste. As soon as the Fasolada comes off the stove, pour in the remaining olive oil. Serve hot. Serves 6
