I put the wines in the fridge and pulled them out more than a month later to share at a Bordeaux tasting. The wines tasted every bit as good as they did the day I opened them.
When I was invited to join seven other writers for an evening of food and wine at the Dudleys' home, I jumped at the opportunity. I had met Chef Max Manrique several times at Dudley's and had heard stories about his prowess in the kitchen that induced spontaneous drooling on my part.
