Got off to a bad start when my 1970 second growth Chateau Montrose came out with the cork in pieces - French corks can be a problem with their length but you do you need to have professional openers to do them justice. Fortunately the wine survived with only a few bits of stray cork in it and the night was redeemed by the quality of the food. Daniel was away but young Brad did us proud - beautifully prepared quality food with a skill and lightness.
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