TN Chateau Rieussec 1975 Thanks, that is helpful information about the balance. We actually were checking out a bottle of this last night, after finishing a bottle of the 71 at a dinner. The 75 was near in its orange, partly caramelized color to the 71's. Yesterday's 71 showed the acid (and motor-oil Botrytis aromas) for which many fine late-harvest wines are known, and did agree beautifully with blue cheese. A big Stilton, actually not quite ideally tart -- a Roquefort or something else was Atherton Fleming wrote in 1933 "indicated." (If the info above on 1975s is typical, that will call for different pairing "next year" when its opening is promised.) One thing about early-1970s Sauternes and Barsacs is that they could be cheap. Historically cheap. An unusual glut on the market created a situation where ordinary wine consumers got quanbreasties of them for the order of USD $4 at the time. Many people did so, and of course these wines are durable -- unusually durable. Consequently private inventories exist among people who happened to know what they were doing -- they did not need much money -- who paid $4, 30 or 32 years ago and held the wines, and the wines drink amazingly well now. With the right blue cheeses if possible, don't forget. Cheers -- Max 
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