In On Her Majesty’s Secret Service, when Bond goes out to dinner prior to his night at the Casino where he rescues Tracy from the “Gambit of Shame,” Bond enjoys a turbot poche (poached turbot fish) with sauce mousseline (made of egg yolks, butter, lemon juice, and whipped cream) and “half the best roast partridge he had eaten in his life,” Bond was feeling stimulated, helped by a half-bottle of Mouton Rothschild ’53. (and a glass of ten-year-old Calvados – apple brandy)
1953 marked the 100th anniversary of Château Mouton Rothschild.This vintage is still drawing rave reviews when tasted.
Wine guru Robert Parker gave the following review:
95 points Robert Parker: “I remember a friend of mine decanting a magnum of the 1953 and sticking it under my nose to share with me the incredible bouquet. In addition to the exotic aromas of soy sauce, new saddle leather, cassis, herbs, and spices, the 1953 offers a deep ruby color with some amber at the edge. Sweet and fat, with voluptuously-textured fruit, this low acid wine has no noticeable tannin. While it may be living dangerously, it is a decadent treat if it is drunk immediately after decanting.”