Termes - What to Serve With It

[bob192]

Have 2 bottles of Termes, bought at Astor in NYC for $24 each. Very nice wine, well-balanced, great texture, but not quite so fruit-froward in flavor as I like, so I'm wondering what to serve with them?

[Elvis Goldberg]

Assuming that you're referring to the 2004, I agree that major decanting would help. This one has its detractors, but I actually liked this big wine, good QPR and I think that it has good potential after some bottle aging.

The lamb sounds good with it.

[whiner]

carswell absolutely nailed it.

The only thing I can possibly add is a recipie:

Make a marinade of fresh mint, rosemary, olive oil, garlic, cracked or smashed black pepper, and some lemon juice (and a hint of red wine if you like) and marinate a well-trimmed butterflied leg of lamb in it for 5-10 minutes.

Then grill. You can soak some fresh oregano and rosemary sprigs in water before hand and then throw them onto the coals right before putting the lamb on to give it a great scent.

Man, I'm having a craving for lamb now...

[carswell]

Red meat, especially lamb, especially charcoal grilled.

To bring out the fruit, try decanting the wine a couple of hours (not that decanting will turn it into, say, an Aussie fruit bomb).