An academic assessment of the year's vintage may be obtained from the website of the Faculté d'œnolgie in Bordeaux written by Laurence Geny, Bernard Doneche and Denis Dubourdieu. It's worth downloading a copy from HERE.
Goats cheese to a glass of white Burgundy Pistachio and Olive oil cake and nectarines to a glass of sweet Champagne Roast pigeon with leeks to a glass of Shiraz Oysters to a glass of Champagne Mildly spiced lobster with vanilla sauce and a glass of Château d’Yquem Rich chicken liver paté to a glass of Manzanilla Seared tuna, avocado, ginger and lime to a glass of Shiraz Tiger prawns with avocado, quinoa, basil, tomato to a glass of Pouilly-Fuissé