Answer by: Roger C. Bohmrich, MW
Chateau Trimoulet is a mid-level St. Emilion in stature relying on Merlot principally, with Cabernet Franc, and would tend to develop over a decade of bottle aging, or longer in more concentrated, structured vintages. You are right to question the current condition of the 1970, whose value is modest at best. If it has been stored perfectly, you might have a pleasant surprise; if not, then it may well be over the hill. Holding the bottle upright, check the fill level of wine in the bottle: if it's not too far down from the cork, that's a good sign. Also, holding the bottle to a bright light, check the amount of sediment. You will probably need to decant the wine after the sediment has settled to the bottom - but just before serving as too much airing will not be a good idea.
Assuming the bottle is sound, it will be fairly delicate and of medium weight, with notes of tea, dried leaves and leather. Pair it with sauteed chicken breasts in a light natural reduction with white mushrooms, accompanied by purees of carrot and potato.
About the Expert:Roger has enjoyed a lengthy career in the wine trade, and he last served as a senior executive with a major national importer. In 2006, he launched Millesima USA, a retail entity affiliated with Europe's leading fine wine mail order company. Roger became one of America's first Masters of Wine in 1993, and he has been very active as an educator and speaker at wine festivals and conferences. He hosts a community television program entitled "Wine's Simple Pleasures," and is currently working on a book of original recipes and wine pairing solutions. Visit Roger C. Bohmrich, MW's website: MILLESIMA USA LLC
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