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.
My favorite match for the best white Burg is sole Veronique.
Plenty of scope. Roast chicken, lobster (with a creamy sauce), roast pork with apple sauce, pumpkin ravioli with a burnt butter sauce, all sorts of fish with a butter or cream based sauce.
Try a mild chicken or prawn curry especially one with coconut milk.
Pretty much what Jeremy Holmes said plus aged Comté.
I admittedly don’t drink much aged white burgundy but eat halibut every now and then - imagine that it would be a terrific pairing without sauce (or with if you prefer of course).
While I await for my white Bourgogne to become well aged, I’ll drink champagne with the Potato Dominos! Thanks for sharing the recipe! 
A whitefish with a cream sauce or not that much of a sauce.
Monkfish, swordfish, grouper… dense ocean fin fish.
Dan Kravitz
It’s an amazing recipe!
Thanks everyone. Great ideas, sounds like fish with sauce and anything with butter is the answer!
have a backup for that Ampeau. Been some off bottles.
Had a corked Meursault Perrieres '96 just last month. Colour was fantastic, sadly riddled with tca.
I like these threads when we ask what food goes with the wine, rather than what wine with the food. This way we avoid all the “just drink Pacifico / hot tea / craft cocktails” replies.
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.
Sometimes I poach boneless, skinless chicken thighs in chicken stock and then drizzle unrefined hazelnut oil on top. I love this dish with aged white Burgs.
Lots of good recs above. I’ll add scallops and sweetbreads as two other good choices.
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.
Isn’t adding butter always the answer?