'99 Pommard Les Cras Belland and '96 Gevrey-Chambertin Village Serafin P&F Pairing

Epicurean Exploits - Food and Recipes
1

Hey folks, got another dinner coming up a few days before Christmas. My buddy has graciously offered his 1999 Pommard Les Cras for the dinner. I have a 1996 Gevrey-Chambertin Village Serafin to add. I like having the two at the same time so I can compare and only have to make one dish for both.

I was thinking about making a stuffed pork tenderloin (lightly seasoned), but unsure what to make the stuffing from. I was thinking chestnuts and maybe some fruit, but what? Grapes? Bread stuffing? I’m at a loss here.

Does anyone have any experience pairing these vintages, domanies or villages? It looks like '99 could hold up to a bit of flavor. I’m not sure about the '96, maybe something more tame.

I don’t have my heart set on the tenderloin, so don’t hold back any ideas.

2

Personally I think pork tenderloin has very little flavor so I would pair the ingredients in the stuffing to the wines. OTOH you can never go wrong with roast chicken.

George

3

Good thinking. I really wanted to do the pork tenderloin to get better at my roll cuts. I might just make a chicken to go along with it.

So far it’s going to to be a bread stuffing, with chestnuts, sage and dried fruit. I was thinking cherries, or is that too much?

4

The 1999 should have nice fruit and go well with a fruit stuffing. I would keep the 96 for some cheese after the main course.

5

Yeah, I was having trouble trying to balance the two out in my mind. Moving the '96 to the cheese course sounds a lot cleaner than trying to make one dish for the two wines. Thanks.