Does anyone have some good food pairings for well aged white burgundy’s? Especially the better 1er and Grand Crus that develop quite a lot of richness. Have had a few very good 1996s (Robert Ampeau MP, Latour BM) lately but not sure what to eat with them.
When not premoxed the richness and complexity make pairing difficult. When premox then pairing isn’t an issue!
Best dish we have found for pairing is potatoes dominos but looking for other ideas.
Grilled sablefish (“black cod”). A year or two before the pandemic, a friend had a Black Cod / White Burgundy dinner. Was fabulous all around, although sadly the Magnum of 1995 Marc Morey Virondots that I took was spoiled by TCA.
I second Jeremy’s suggestion of a basic pasta dish with a basic brown butter or cream sauce. Never hurts to add some lobster either. I don’t like to risk overpowering or complicating the wine experience in these situations which I assume is your highest priority here.
Although I’m probably in the minority in saying this, but I’m not alone as at least one WBer in another thread agreed with me on this, I’d steer anyone who asked away from trying to match lobster and any type of chardonnay. I’ve tried to make it work too many times and consistently been, to be generous, underwhelmed by the match. Lobster has some pretty bold flavors that just seem to spike the ball over the subtlety that I enjoy in chardonnay-based wines and would be death for an aged white Burg. Fish matches that work for me are the mildest ones like sole, cod, walleye, and halibut. I get that YMMV. Cheers.