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


"cwdjrxyz" > wrote in message
ps.com...
>
> Bi!! wrote:
>> I'm planning a holiday dinner and decided to pick wines from my
>> orphan bins to serve. I found a Champagne,three reds and three whites
>> plus a dessert wine and would like some food pairing suggestions if
>> possible. Some of the wines are relatively young but they are the last
>> bottle that I have. The wines are.
>
> Everyone has different tastes, but here is how I would handle some of
> these wines
>> 1995 Krug Clos de Mesnil Champagne
> Likely should be kept at least 10 more years. Serve to welcome in the
> New Year.
>
>> 1998 Ramonet Montrachet
> 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.
>
>> 2003 Chave Hermitage Blanc
> 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.
>
>> 1966 Chateau Latour
> Ready enough now. Rack of lamb would be nice, but do not use garlic or
> mint jelly.
>
>> 1996 La Tache
> 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.
>