🏰news | features + short tasting note IN ENGLISH 【Unearth a true vinous relic with Prince Florent de Merode's 1964 Pommard Clos de la Platiere 1er Cru, a testament to Burgundy's enduring legacy.】 The 1964 vintage in Burgundy was generally considered a good to very good year, particularly for red wines, offering a balance of ripeness and acidity that allowed for long-term aging. Prince Florent de Merode is a historic domaine with significant holdings in prestigious Pommard 1er Cru vineyards like Clos de la Platiere, known for producing structured and age-worthy Pinot Noir. At over 60 years old, this wine is a rare survivor, expected to display a delicate yet profound aromatic tapestry of dried roses, potpourri, forest floor, and subtle gamey notes, with hints of dried cherry and spice. The palate, while undoubtedly fragile, should offer a glimpse into its past grandeur, with ethereal textures, fully resolved tannins, and a lingering, contemplative finish. Its condition will be highly dependent on storage, but even a well-preserved bottle offers a unique historical experience. 🍴 Chinese Cantonese food pairing various types of suggestion east or west corresponding to wine cost IN ENGLISH This extremely old and delicate Burgundy requires very gentle and thoughtful pairings. For Cantonese cuisine, consider a very light, clear chicken broth, or delicate steamed fish with minimal seasoning. It could also be enjoyed with a simple, well-aged cured ham. Western pairings should be equally subtle: perhaps a simple mushroom consommé, very lightly seared duck breast (without heavy sauce), or simply enjoyed on its own as a meditative experience. 🥂 fit for event suggestion IN ENGLISH An extraordinary and rare opportunity for a very intimate and reflective tasting, perhaps to celebrate a significant personal milestone or to share with a fellow Burgundy historian. This is not a wine for a boisterous party, but for quiet contemplation. Given its extreme age, utmost care is paramount. Ensure the bottle has been stored perfectly. Stand it upright for at least two weeks to allow any sediment to settle completely. Use an Ah-So or Durand opener with extreme caution, as the cork will be very fragile and prone to crumbling. Decant very gently, if at all, just before serving, to separate from sediment, but be prepared for potential fragility. Serve at cellar temperature, around 16-18°C (60-64°F), in large, delicate Burgundy glasses to appreciate its subtle aromas.