The war vintages

For fun I've looked into what the war vintages were like. So here it is...

1939: an average year. Some harvest were interrupted by the start of the second world war.Fresh and fruity wine with good tannins
1940: a fairly good year-Complex flavors-fine and tannic
1941: a poor year-Humid and cold- Very few good wines-
1942: an average year-tannic and acid-hard wine-
1943: a very good year- hot and dry- early ripenning-mellow and rich wine with round tannins
1944: an average year-Fine and elegant
1945: a great year- The victory year- spring frost earl may in bordeaux-hot and dry summer-An historic vintage with remarkable quality-Great tanins and richness.


Marty

Hello there, cool topic.

Unfortunatly I have not tasted anything as old as this. The oldest wine I had was a 1947 Ch. Margaux and it was in good condition, strangely enough.
The other day I had the 1978 Lafite-Rothschild and it was exeptionaly good.

Thanks for posting, see you around the corridors.

After posting this in a ww2 forum questions about which vienyard was the bloodiest were raised. I would think that some of the fields along the Rhine river was shelled a lot. Of the worst you'd probably think that Normandy and the apple fields for making cider and calvadoes belonged. Also Italy had it's share of fighting.

Strange how things go in other directions than intended...


Marty

The grandfather of our friend Jacques, actualy were using the Pommery champagne house for shelter at some time during the war. I guess he at least had something nice to drink.