Hi,
I have a 1992 Sassicaia (Tenuta San Guido) that has been cellaring properly for some time. Anyone have any idea on the best time to open it? I've had a good look around the Net without success.
I would open the sass sooner rather than later - 1992 was not a banner year in Tuscany, not even the Maremma. The cabernet may be a bit astringent. It will not have the backbone for a long long cellaring - and ten years is a fair amount of time for almost any cab -unless it is one of the forbidding ones from say st. estephe - which Italian cab is not. I would sit down to a proper meal, maybe some risotto with porcini followed by rack of lamb and drink this one up when you get to the lamb. Good luck.
I was slowly coming to the same opinion. Better to drink early and take the risk it needs more time than drink too late. Porcini risotto and rack of lamb are always excellent. However, the local itallian bistro is having a truffle night! Might be a good time to open it.
However, I think you were right, much longer would have been a mistake.
I may just be used to Australian Cabs but it felt like it was starting to lose a little. Or it could be that it was not a great year.
I'll have to have a later vintage to find out. :)
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