Well, I must add that I don’t pop my cork
for anything I see, but I recognised a good label,
went weak at the lees, when, on the grapevine,
I heard we were to spend our winter
dormancy laid down and racked together.
With your lovely, steely, flinty nature
I was utterly intoxicated.
Though we hadn’t exchanged appellations,
you tossed a flowery bouquet at me.
Your rich, aristocratic texture and
fine hallmarks of quality, elegance,
noble rot, brought me out in beads ad hock.
Yes, I was made for early consumption.
My initial underlying softness
and good, round fruit- (I am medium-bodied,
supple and full of charm)-matched your deeper
maturity. Your sensual attack
sustained our indestructible sparkle.
Yet, for all this, we were surprisingly
approachable -in spite of displaying
our wonderful complexity, finesse:
you with your slightly burnt, plummy accent;
me with my perfect terroir combine.
Never put new wine in old skins, it’s said,
Yet your admirable fruitiness and
length maintained a quite persistent finish.
Young and racy, I enjoyed Cotes de Nuits,
But, decanted, I became very tart.
Since only ten percent improve with age,
corked, I find I’m only good for cooking.