Word: emilion
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Dates: during 1950-1959
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...Then we adjourned to the hall to take Chablis with the oysters; 3) this was followed by a clear soup. With the next dish, turbot-that's a fish-cutlets-we took a little hock; 4) we went on to roast duckling with a truly magnificent claret, St. Emilion Clos Fourtet 1943, I believe; 5) this was followed by oeufs benedictines . . . The second claret-by tradition we always take two-came with the Stilton cheese. Then we adjourned for a little fruit and some Cockburn '35-great port, that. 6) Some time later-around two in the morning...
...Emilion, authoritative St. Estèphe and provocative Pomerol, 70 sample bottles, all poised at just the proper angle to preserve their bouquet for the Londoners...