Sushi! Oh, wait, that’s for the CdP mag thread. Sorry.
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Medium rare rack of lamb with classic, simple potato gratin…
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I think aged bdx is good with chocolate cake. I typically prefer red meat with my bdx, though.
You two peas in a pods are talking Bordeaux Blanc, no?
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Up your billing rate.
Seriously though one stumbles across this sort of thing from time time and I always wonder what on earth are they tasting.
Having said which I believe that mature Bdx and Strawberries (NO cream) is a thing for some people. I have not tried it. I may put that on the list for next year, Strawberry season passed here a couple of months ago, and I’m fairly sure you don’t want imported plastic entombed strawberries for this).
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Aged Bordeaux and truffles is a marvelous combination
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I think we need two or maybe three threads, for aged , mature and immature Bdx. Very different wines.
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I agree with the comments about mushrooms as being a good pairing. You can reduce the meat and increase the balance of veg by going for a cassoulet style dish, personally I prefer a smoked sausage like kabanos to the traditional toulouse recipe. My personal favourite however are rare pigeon breast and black pudding; or a kidney ragout, especially if the bordeaux is still tannic.
Good observation and advice, Jeff. And a reminder for someone like myself who spent an entire summer a couple of years back searching for the “best wine pairing” for basil pesto. Although I thoroughly enjoyed that adventure, your comments point out there are other equally valid ways to enjoy wine that work for a lot of people.
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I think Bordeaux is inherently less food-flexible than Burgundy, which goes with almost everything. A good rule of thumb is anything you might get in a French bistro. I don’t think much of that qualifies as “lighter,” though. Best I can do for you is a roast chicken or omelets.
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Cheese and french bread.
Is charcuterie OK?
I like baguette and some good french butter and salt with BDX.
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Dim sum
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Picture of the year. Are there residential models?
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You may think me crazy, but every time my wife wants a vegetarian meal and we do pinto beans and cornbread (good southern dish) with or without collard greens, I reach for Bordeaux and find it works really well. There is bacon grease in the cornbread (and butter and olive oil). I also like Bordeaux with some hard cheeses like Parmesan and, depending on spices, I like older Bordeaux with roast chicken (Burgs are the usual with roast chicken tho). Still, agree that Burgundy and Italian wines (Chianti for inexpensive daily drinking) are often more versatile food wines.
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For those of you that think Bordeaux only pairs with meat, what do you think they eat in Bordeaux? I can assure you, they do not have meat with every meal. Many if not most of the homes and even top estates I have lunches and dinners with serve fish, and chicken much of the time.
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Which still doesn’t necessarily mean it is the best pairing.
I drink Bordeaux probably two and sometimes three nights per week, but never paired with fish, and generally not with chicken either. A white fish, invariably I will use a white wine. An oily fish, like salmon or tuna, pairs beautifully with a crisp Beaujolais, and even a lighter style Loire Cab Franc. When I pop a Bordeaux, I am more often than not eating beef, lamb, grilled pork, sausages, pasta, or even pizza. Love it with pizza. My wife loves red meat, so we probably eat more red meat than many of the households on this thread. And oddly enough, she will still drink a white wine with it.
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When I used to go to Bordeaux and eat with the owners, fish and red wine were never served together. The one exception was during lamprey season, and frankly it didn’t matter as I couldn’t bear them.
One of the few times I have successfully paired red Bordeaux and fish was with smoked sable and red wine sauce. It wasn’t my idea; it was a catered meal and the chef insisted and he was proven right.
A vegetarian meal with bacon grease? I must be missing something…
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The guy that owned Mouton said mac and cheese was best with Mouton.
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