Chateau Musar Rouge 1997

This bottle carries a 1997 vintage on the label, so the first thing to know is that it is a red wine with nearly three decades of age. Wines of this age behave differently from a current-release red. Expect the bright primary fruit to have given way to dried cherry, fig, plum skin and stewed red berries. Alongside those, look for savory notes such as leather, tobacco, cedar, dried herbs, damp earth and a faint hint of baking spice. The exact blend and style aren't confirmed here, so treat these as typical traits of mature reds rather than a measured profile of this bottle. Tannins in a red this old are usually soft and resolved, acidity tends to carry the structure, and the body is often lighter and more delicate than the dark fruit would suggest. A long, quiet finish is common when a bottle has held up well. Handle it gently. Stand the bottle upright for a day or so before opening so any sediment settles at the bottom. Then decant slowly through a light or a candle, and stop pouring when the cloudy dregs approach the neck. Older reds can fade quickly with too much air, so pour it into the decanter just before serving and don't leave it sitting for hours. If the wine seems closed at first, give it twenty to thirty minutes in the glass and watch how the aromas open. Serve it at about 16 to 18°C (60 to 65°F), which is cellar temperature and slightly cooler than a warm room. Too warm and the alcohol and any volatility stand out, and too cold and the subtle aromatics are muted. A medium-sized glass with a modestly wide bowl, such as a Bordeaux or Burgundy shape, concentrates the aromas without overwhelming them. At this age, drink it now rather than cellaring it further. Simple food shows it off best: roast lamb with rosemary, braised beef, mushroom dishes, roasted game birds, or aged hard cheeses. Avoid heavy spice or bold sauces that would overpower the faded fruit.