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Need Help with Menu for Double Magnum

j
JT007 Feb 25, 2008 06:31 PM

hello! I am cooking for my family this weekend and planning a meal around a double magnum of 2004 Monbousquet (St. Emilion),

I think the main course will be roasted lamb loin and roasted root vegetables.

what about for a first course? I was thinking a mushroom tart but am open to ideas

and what cheese? cheddar, camembert...what else??

thanks in advance!

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  1. c
    Chicago Mike RE: JT007 Feb 25, 2008 11:49 PM

    Here's my number one recommendation: Get a white wine to accompany and broaden this menu :)

    One wine almost never covers an entire meal, and one red wine least of all.... a white helps to relieve palate fatigue, and provides real nice contrast and focus for red. Also starts the meal out on the softer side so you can build to the stronger red.

    Your main course is perfect...

    Why not start out with a first course that fits a chardonnay or riesling or a bubbly ... or a Graves if you want a bordeaux theme?

    As for cheese with the St. emilion... Parmesan Reggiano is a must, Provolone Val Padana (the real provolone) is awesome. Gouda, medium aged- cheddars (around 4 years) and chevre are all beautiful with bordeaux also. Lose the camembert

    4 Replies
    1. re: Chicago Mike
      ChefJune RE: Chicago Mike Feb 26, 2008 05:57 AM

      Mike... you don't like French cheese with French wine? That's pretty much all they eat in France!

      1. re: ChefJune
        c
        Chicago Mike RE: ChefJune Feb 26, 2008 08:52 PM

        Chevre is French :)

        But seriously, just from numerous wine and cheese tastings I've done, these are my fave connections to cabernet & merlot.

        The whole panoply of "regional" wine and cheese pairings I've found underwhelming. Most spanish cheeses, for ex., are pretty blase with great spanish wines. I'm not crazy about gewurztraminer and munster...

        On the other hand, a truly great regional french pairing is epoisses and pinot noir, IMO.

        1. re: Chicago Mike
          w
          wally RE: Chicago Mike Feb 26, 2008 09:21 PM

          Yes, epoisses and burgundy is very wonderful.

          1. re: wally
            m
            moh RE: wally Feb 27, 2008 06:21 AM

            Funny. Epoisses is my favorite cheese ever, and I adore burgundy. And I know this is the traditional pairing. But I cant wrap my little head around this combo. Just can't get into it. I find when I have the two together, I drink up the wine, enjoy it, then I eat the cheese and enjoy it. Oh well, got to have some hang-ups! Oh but give me a good medjool date with the cheese, and I am in heaven.

    2. ChefJune RE: JT007 Feb 26, 2008 05:58 AM

      Just my 2 cents, but a double magnum of anything from 2004 is not going to be ready to drink for another 10 years at least. The larger the format of the bottle, the longer the wine takes to be ready to drink. for a double magnum, 2004 is like a minute ago.

      2 Replies
      1. re: ChefJune
        z
        zin1953 RE: ChefJune Feb 26, 2008 06:28 AM

        Well, that's a whole other issue . . . and one I agree with.

        1. re: ChefJune
          j
          JT007 RE: ChefJune Feb 26, 2008 07:48 AM

          I know, I know...not my decision, so I'm just going along with it

          I like the idea of a white to provide contrast

          So what cheese do you suggest?

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