Lobster with the white.
Mastodon steak with the red.
If you want one dish that works with both, the best chicken you can find, roasted with absolutely no seasonings of any kind.
Dan Kravitz
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In the Bistro Cookbook, Patricia Wells has a lamb stew that is super with powerful white wines and most any red. Roast chicken certainly works too. Multiple courses is a great idea as well. Just give everyone two glasses and follow the wines through everything. Don’t overthink.
Thanks for the suggestions everyone. How much decanting time would you recommend for each?
2000 Chave is still relatively young. I’m sure you won’t hurt it with an hours-long decant.
I wouldn’t feel compelled to decant the white, but I would want to follow it over quite a bit of time, partly just to let it warm. A lot of good whites end up being more impressive at higher temps than you might expect.