Q Dear Tim, I'm a big fan of reds from Bandol. Ever curious about the region, I have just bought a white from Château de Pibarnon (2006) and wonder what to expect in terms of flavour (and therefore what might be a good food match)? Should I drink it now or will it improve with a couple more years? Andy TuffA The white is made mostly from Clairette and Bourboulenc, neither of which normally ages well, with some Roussanne and Marsanne for structure. I have had 10-year-old Pibarnons that are delicious, with a lovely herby intensity, but I'd be tempted to drink it now. Try it with sea bass, fennel, tomatoes and olive oil, Provence style. Q I have recently been given a bottle of 1985 Martinez Vintage Port, left to me by my late sister-in-law. The bottle's top is slightly damaged. Will the damage mean it will be undrinkable? If not, should we drink it now or could we wait and open it on its silver jubilee next year? Jane Allen A The bottle looks fine to me, as it's the wax, not the cork that has been chipped, so the wine will not have suffered from damaging oxidation. The 1985 Martinez is a good, rather than great, bottle of Vintage Port. It will certainly be drinking well next year when you pull the cork to remember your sister in law.• If you have a wine question for Tim, email ask.tim@observer.co.ukWineFood & drinkguardian.co.uk © Guardian News & Media Limited 2009 | Use of this content is subject to our Terms & Conditions | More Feeds
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