Orphan Dinner

Nice orphans. My current orphans would be:

Everyone has different tastes, but here is how I would handle some of these wines

Likely should be kept at least 10 more years. Serve to welcome in the New Year.

Likely should be saved for 10 to 20 years. Then serve with something very plain such as a roast chicken, perhaps with truffles under the skin if you must be fancy.

Likely could stand at least a few more years to round out. This should hold up to many seafood or poultry dishes with old-fashioned very rich sauces, but hold the tomatoes, garlic, and other strong things.

Ready enough now. Rack of lamb would be nice, but do not use garlic or mint jelly.

This wine likely needs 10 to 30 more years to be at best. Then fresh, black, French winter truffles cooked in a sauce and served as a side dish, as was done in the 1800s, would be a very good match.

I understand the mint...but why no garlic?

Bi!! wrote: So, if you'll forgive the fact that I haven't tasted any of these wines, here goes:

Almost anything not too heavy or intense in flavor. Or just have it as an aperitif.

Lobster? A heavily sauced chicken?

It's likely to be very low in acid but quite powerful (if young) so how about a veal dish?

Lamb, goose or roast chicken -- simple flavors for a good backdrop

(Decant this *well* ahead of time) You serve this with goose or chicken, maybe even with lamb.

This being his Parkerized cuveé, it'll likely be oaky and quite primary. This might work with lamb or goose, too.

Mmmm... Cheese course?

Like Dale, I do hope you post notes, Bill.

Mark Lipton

oh yeah, pairings.

I'm looking at a menu from a Daniel Johnnes' Neillon dinner I went to. My favorite of night was 4 Chevaliers with "roasted turbot w/nartural juices and wild mushrooms", though the 4 Batards with "pintade escoffier with chard and root vegetables" was very good too. The point being with big GC white Burgs I think you want assertive flavors but not spicy or red meat- white flesh and earthy flavors, if that makes sense.

Normally I'd say with 40 yr old Bordeaux roast chicken, but Latour is probably big enough to stand up to beef or lamb. Not rare steaks or chops,but like beef tenderloin in a red wine sauce or leg of lamb.

I don't eat desserts myself. But the Baumard QdC is a favorite, and I know profile well. And would say it is always a hit with fruit pies- things like tarte tatin, apricot tarts, etc,.

You are still young, and these days several of your friends that are

"DaleW" skrev i melding news: snipped-for-privacy@n67g2000cwd.googlegroups.com...

Why not veal? It's an old, well rounded wine. You may not need beef for that, I guess. Anders

For me garlic never overpowers. Can't get enough!!!

Actually I got the word "massive" from your note last year:

Bi!! wrote: