New William Kelley mega-article on Bordeaux today

[Jason_T]

@Cameron_Clark

I cook approx 1 steak per year at home, and maybe have 1 beef roast and a lamb roast every couple of years. The only red meat I eat regularly is either in a pasta sauce or some mince based dish (Nachos). I eat chicken though multiple times a week and eat a lot of vegetarian dishes. If I want wine with these, then Bdx is not the first choice. This pattern is only going to increase as climate change makes summers longer and drier.

You may want to check out a thread that came up last year on what, other than steak, folks are consuming alongside Bordeaux. Some good ideas in there.

What do you like to eat with Bordeaux that isn’t a big hunk of meat?

If you can get PNW salmon that is my favorite pairing because our salmon has higher fat content. I also like portabella grilled or other mushrooms with a bit of demi or roasting to give it a tad more richness.