Wine Tasting Verdict: Ooh-La-La Latour!

Among those taking part in a tasting of fine wines at LeRuth's recently were, from left, Mr. and Mrs. William Burkenroad, Hermann Deutsch, Mrs. Edmond Reggie, Dr. and Mrs. Abe Mickal, Judge Edmond Reggie of Crowley and LeRuth, himself.

IT WAS a great day to taste great wine.. . cold and crisp. And what wines awaited tasting - the best of the recent Chateau Latour: 1964, 1961 and, of course, 1959. Over a dozen wine lovers from all over Louisiana had come to taste the newest acquisitions of the LeRuth cellar. They did not leave disappointed. The evening began with a fine old Sercial Madeira, dry as a chip with a full round flavor. A fino Sherry had been scheduled as a starter, but the cold weather just begged for Madeira. This was followed by Beluga caviar and champagne, a Louis Roederer brut '62. It was delicious.

And then came the real treats of the evening -The Latours. Beginning with the '64, then proceeding to the '61, and finally the '59, with imported Roquefort along the way to keep the palate honest, the guests actually experienced within the space of an hour the genesis and flowering of a truly great wine. The '64, although still in its youth, showed a surprising softness for one so young. It's eminently drinkable now, and should be good for the next few years. The '61 undoubtedly will be the longest-lived of all three tasted. Typically Latour, this one shows its ability to reserve its greatness. Right now it has a good nose and beautiful color. And the marvelous

part of it is, it will get greater with the years, and will last into the mid-1970s, and perhaps beyond. And the '59...the very great '59... better than the best. It is Latour at its absolute peak - great nose, great body, great color, with a taste dry and full - an exhilirating experience for all. And a living testament to the blessed soil of Paulliac. Others on hand for the wine-tasting included Dr. Robert Olivier of Lafayette, G. A. Gabe'-Maure, owner-chef of the fine Restaurant Normandie in Lafayette, Fernand Picou and Clyde Nacquin of Thibodaux, and, from New Orleans, Milton Adler and Mrs. Lora H. Robbins, and Dave Martin. The lure of the Latours was so strong that a few days afterward LeRuth purchased several dozen cases of Latour '63 to add to his cellar.

IF YOU ORDER the Escargot soon at LeRuth's, don't be shocked when the waiter brings you a tiny plate filled with a few dark roast coffee beans. We don't expect you to grind your own coffee. The beans are for chewing after you've finished the snails. LeRuth learned this one from Lassere in Paris. The beans freshen the palate after the heavy garlic of the Escargot sauce, and sharpen your taste buds for the next course.