Favorite food to go with aged Pinot?

WINE TALK
41

This looks amazing and is such a lovely follow-through of the good ideas here. Cheers!

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42

I like thinking of it in this direction, what food goes with the wine.

This avoids the whole WB thing where everyone declares that only Champagne, obscure whites and roses, beer, cocktails and tea go with any food.

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43

I like squab or quail. It has more flavor than chicken but more subtle than duck. Which makes it a great pairing with older Pinot IMO.

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44

I think I am going to make a Coq au vin. Saw it on a menu last night and now I wish I had tried it. They also had a duck breast dish.

45

For me, Duck is too rich for old PN.

  1. Squab, Qual, or another not-too-gamey game bird.
  2. Capon
  3. Roast chicken
  4. A sous vide pork roast with a spice rub featuring star anise.

Love the chicken cocotte and wild mushroom risotto ideas.
Here is another one we have done.

Ooni pizza with lots of wild mushrooms, lardons, Comté, and a healthy sprinkle of fresh herbs to finish.

Or a traditional Coq au Vin or BƓuf Bourguignon

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46

I find Capon hard to source.

47

So
grouse?
:crazy_face:

48

Stop having a bird and Take your beef elsewhere

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49

That’s why I think breast works, it’s a bit meatier and less rich than other parts of the duck.

@Nick_Christie, Eileen and I had some 02 anne gros richebourg with duck breast which was very close to a perfect pairing.

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50

This past Christmas Day we enjoyed a 2010 Patricia Green Cellars Estate Old Vine and a 1998 Guigal d’Ampuis Cote Rotie with grilled bison tenderloin (not heavily spiced) and a squash casserole dish (among other eats) and both wine-food combinations worked well.

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51

Nice! How was the wine?

52

That Squab course we shared with the fig/onion emulsion with the 1996 Lignier Clos de la Roche was really beautiful, too. Particularly with the wine’s rustic finish, the emulsion combined well in contrast :ok_hand:.

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53

Those eggs you made were good with that 2000 Lignier MSD 1er VV too. That wine was a knockout. Can’t remember if @Mike_Grammer got to try that or not.

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54

Very good, though it starting on a graceful decline.

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55

Nothing convinced me of your Lignier Thumb more than that wine. The 1998 I’d had 6 months earlier was totally nondescript by comparison.

I made those eggs for the Krug, but good scrambled eggs with a few savory herbs go so well with good French Wine :blush:

56

Agreed. Sometimes there’s a recipe I want to make and so the exercise is to find the best wine for it. But just as often, I have a specific bottle that I want to open and do the focus shifts to trying to find a good recipe instead.

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57

I think they have some at Acker

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58

I generally prefer game (pigeon perhaps) with older pinots.

59

What’s with all these suggestions for game birds? Where are all of you buying squabs and pigeons?!

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60

beef bourguignon. Beef is always a great pairing, IMO.