Food pairings...little help?
Just received a VERY nice bottle (1990, we're a bit overwhelmed) of Pauilliac and would love ideas on some creative main courses for pairing. Everyone I talk to mentions leg of lamb, but unfortunately my better half hasn't eaten lamb in 15 years. Really would love any and all thoughts. Perhaps we just drink it standalone?
What about a very ripe and strong blue or goat cheese and some fruit or roast chicken, pork loin, game birds, veal or prosciutto or honey glazed ham? I do not know a lot about pairing food with wine, but I like to marinate my meat in the wine and I find that pairs the two of them pretty well Just pour a big splash of it in the food it will work :o)