My only bottle and I am entertaining putting it in a wine pairing dinner. I have to think this is fully mature but my lack of experience with Cabernet Franc based wine makes me take pause. I am somewhat more inclined to go with something that has a little spice in it to play off the spicy finish that I associate with CF but I admit a high level of naivety in this genre hence the question.
Rack of lamb with subtle English mint sauce …
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@Matthew_King’s suggestion is a great one. I would not get hung up on the particular aspects of CF’s typical taste profile since a great wine like Cheval Blanc will transcend them and incorporate those elements into something sublime.
I only had one opportunity to taste 89 CB alongside other vintages as part of a great vertical tasting held in the mid-1990s. (Pretty sure the vert was 1982, 1983, 1985, 1989, 1990). At that time 89 was one of the prettier wines in the vertical, a recollection that reinforces my view that the more straightforward the meal, the better.
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Burger
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Only if it’s 1961.
I don’t know exactly what you mean by putting a little spice in play, but personally, I would never add an element to the cuisine that would actually compete with the Cheval Blanc. To me that is a very special wine and it should be more important than the food itself, everything else should be as a compliment to the wine. Now, if what you meant was spicy, with a little heat, I would never ever do that with a Bordeaux, but that’s just me.
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The perfect pairing is eating the food you like, and sharing the bottle with people you like. Don’t over think it. While Cheval Blanc is a beautiful and expensive bottle, at the end of the day, it’s just a wine.
More importantly, good stemware helps a lot.
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Styrofoam cup
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Lamb is a good pairing; I believe we had that with the 82 this last year.
I think a relatively simple lamb or beef dish would be perfectly fine. Not over-thinking it good advice and don’t get too cute or fussy with the food. The wine should be the focal point.
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This.
I’ve never had the CF element in Cheval be “spicy”. Not even “peppery”. I can’t say there’s another CF like it. “exotic” is the word that comes to mind for me.
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Ratatouille.
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A slow-roast leg of lamb coated in turmeric and cumin works fantastically well w 89 CB.
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When drinking a wine that I consider special I try to match it with high quality product but not too overpowering. You don’t want to clash.
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Whaaat!?
Assuming top quality lamb. No garlic. Light Rosemary, hint of Dijon. If you must do mint, maybe slight hint mint in the herb rub, but please no mint “sauce”. English cooking got its rep for a reason.
Should be terrific meal!
Thanks for all the replies - it is helpful to know that spice is not something associated with this producer. I will keep it simple.
Duck!!!
Duck Duck Duck.
Yeah, lamb is OK and FYI so is plain beef (roast beef better than grilled).
If you want to have it with brunch, a plain veggie omelet with really good baconon the side should be fine.
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Personally I’d pair it with either:
Saddle of lamb made with relatively simple seasonings (salt, pepper, maybe a little cumin and paprika)
Or:
A5 Wagyu striploin, ideally Hokkaido Snow Beef or Omi (I wouldn’t use Kagoshima or Miyazaki. Kobe would be fine too). I would sear it carefully with just sea salt, thin slice, and cook to medium or just barely over.
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Cheval is sexy, not spicy. I think lamb might overpower the sexiness. Kobe with salt and a touch of yakiniku sauce.
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Keep them coming - I don’t even know what yakiniku sauce is but it sounds awesome!