directions to dinner please----Enjoy---its always a comfort to dine
well.......
As the Sufi seer Gonsa Essen-El once said "pass the facockta plum sauce,
please"
"Bi!!" > wrote in message
ups.com...
We've decided on lobster with the whites and a duet of roasted guinea
hen and veal loin with the reds. I had the '66 Latour recently and
it's still dark purple with rich deep cassis fruit. The tannins were
well resolved though but the purity of the fruit really shines in this
wine. I would call it "rich" as opposed to "massive" fruit. The
Sabon, however, has MASSIVE fruit but I've had it with this particular
food pairing (there's a currant and plum sauce) and it really rocked.
In a sense the wine acted as a sauce....I'm not sure if that's a good
thing or not?

On Dec 18, 5:11pm, "DaleW" > wrote:
> Veal (or roast chicken as I noted) is a good suggestion for most 40 yr
> old Bordeaux. But every note I've read on the '66 Latour says still
> tannic, massive fruit. I had the Forts last year and it was lively. I
> would guess the '66 Latour would crush veal.
>
>
>
> Anders Trneskog wrote:
> > "DaleW" > skrev i melding
> roups.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- Hide quoted text -- Show quoted text -