"DaleW" > skrev i melding
oups.com...
> oh yeah, pairings.
>> > 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.
>
Why not veal? It's an old, well rounded wine. You may not need beef for
that, I guess.
Anders