That’s the worst. I stopped going out for Rodizio for that reason.
No kidding Ian. It sucks getting old I guess 
Just stop eating mammals and you won’t have that problem.
I am getting to realize that it is the problem. I can’t resist a nice Lobel steak once in a while but I always pay the price. Rice and steamed veggies for me today baby!
My wife decided to go vegetarian (with the exception of fish, most recently) a week or so ago. I can’t see myself not eating meat ever, but I’ve had plenty of days without it…just never a week.
It’s difficult in particular to consider having fine wine with something other than lamb, roast, steak, etc…
Actually have had some of my greatest bottles with pizza. 1947 Petrus five years ago and recently a Jaboulet Cote Rotie Les Jumelles 1952. The problem there also is that there is no way I can eat anything less than four large slices.
I would if I could, the wife would only eat ground beef if she had the choice.
It hasn’t stopped me from drinking well for nearly 3 decades. Meat is not part of my diet and except for Flannery Fest III ![[wow.gif]](/uploads/db3686/original/2X/7/7d450e9830889c8943b674446a21b7254cad657e.gif "wow"){kind=small}
won’t be anytime soon.
Sure you can drink well, of course, but to eat AND drink well together…delicious!
Now, regarding FFIII, if you don’t eat meat, and go there and consume epic quantities (any amount will be epic, perhaps), you will be HURTIN’
We will get Bulkin his own Earthshine Farms chicken to be roasted…no worries.
My condolences. It was certainly nothing I said or maybe it was all of that food we had that didn’t include much other than seafood.
I can certainly enjoy great wines without red meat but some are just made for it. Syrahs and Cab/Bordeaux blends for instance.
I meant to put ‘fine red wine’…
Can’t agree.
I think if it’s qualified to say “certain young” red wines, then maybe.
Almost all of the reds I drink have some age on them, and I think the majority of them would not be a good match for a steak. A piece of charred beef with mature cab based Bordeaux or a mature Northern Rhone is for me, not an ideal pairing. Quail, mushroom risotto or even salmon are far better pairings.
And if something like an '86 Mouton or '99 LaLa needs to be paired; rare duck breast is certainly up to the task.
Ray
I prefer the 1985 Margaux to the 1982 and 1983, when I have had them side by side twice. I think 1990 will be the best in the long run but for drinking now, pass the 1985.
Pass the protein…