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Audouze François

The former French industrial manager François Audouze (* 1943) is a famous private collector of old vintages, By his own admission, he has already tasted several thousands of old wines, the ones he enjoyed oldest wine was a vintage 1769th Audouze organized for wine lovers regularly exclusive "Diners d'exception pour amourex de vins rare". The food is served fine, mostly very old wines. All wines are tasted in advance to ensure optimal enjoyment. The dinners take place in various prestigious restaurants in Paris. A concrete example is an event of October 16, 2008 for nine people. For the following wines were to pay per person € 1,100:

In the cellar of François Audouze store about 40,000 bottles of wine from selected wineries. Among them are several several thousand of the years before 1945 back to the beginning of the 19th century. The oldest rarities are or were one Malaga Larios Bénéfique 1800, a cognac Maison de l'Empereur 1811 and one Tokaj 1819. Furthermore, Audouze organizes the event "Académie des Vins Anciens", where you can bring in old residences of your own and taste them with like-minded people. Audouze propagates a tried and tested special form of wine preparation, which he practices in principle in all his events. The conventional form of the decanting He rejects strict, since in his view, the wines thereby collapse.

The bottle is first kept closed two days before the intended pleasure and left standing upright and possibly not moved or touched. Then it is uncorked and left without decanting again, with the cork for protection against dust or insects, place only on the opening. Audouze recommends four to five hours for very old wines (30 to 40 years and older) and five to ten hours and longer for younger wines. He also opposes the removal of the depot, because he thinks that it alters the taste and even destroys the structure of the wine. The wine is poured gently into the glass. Audouze claims to accept that "the first poured glass of wine tastes different than the last one".

See also the subject area "Wine and Food Culture" under decanting. cooking wine. wine address. wine review. Weingenuss. wine glasses. wine culture. wine temperature and Wine to food,

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