oh yeah, pairings.
> > 1998 Ramonet Montrachet
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.

> > 1966 Chateau Latour

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.

> > 1997 Baumard Quart de Chaume
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,.