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Food Match For 2000 Bordeaux

  • JonH Mar 18, 2010 03:51 AM
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I am doing a French menu and I am trying to have some great food and wine pairings. I have a bottle of 2000 Pavillon Rouge that I want to serve but I am having trouble coming up with a great food pairing. Can anyone offer some suggestions? Thanks!

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  1. Bordeaux + Spring = Lamb

    That's the traditional pairing. I like to make a paste of sea salt, rosemary, and bit of white pepper and garlic, coat either a leg or rack and then grill to medium rare. But you can't go wrong with nearly any simply prepared grilled lamb, beef or game meat.

    1. I've had the 2000 Pavillon Rouge. Twice within the last year. Nice wine. Rack of lamb.

      1. What Chef and Brad said.

        1 Reply
        1. re: maria lorraine

          ditto everyone

        2. I am my own biggest food critic and I find I do not do a good job on lamb. Would something like Beef Bourguignon work?

          9 Replies
          1. re: JonH

            How do you do with venison? short ribs? steak?

            1. re: Brad Ballinger

              venison is impossible to get here unless I know a hunter. I'm not fantastic at getting the steak cooked to a temperature other than well done :) I do like my steak medium though, just have trouble getting it there.

              I do decent short ribs. Do you have a French themed recipe to stick with my French themed menu?

              1. re: JonH

                I don't mean to rain on your parade, but this wine is still a bit young. The specific, proprietary oak used for Margaux and PR is often formidable and the smokiness from it is usually the dominant flavor note if the wine is drunk young. Perhaps you can check on Cellar Tracker to see how it's drinking. If you really want to serve the PR, prepare something with fat (to smooth the tannins) and that's grilled (so that the oak smoke blends into the char from grilling). Were I you, I'd hold on to the wine for a few more years.

                The suggestion of lamb, venison (or other game) -- the point being big flavors -- is a good one.

                1. re: maria lorraine

                  I agree with maria lorraine. If you are going to serve the wine, I'd open it about 4-6 hours earlier and leave it open or decant it about three hours before dinner.

                  1. re: maria lorraine

                    Seems very good on Cellar Tracker. All that I have read indicates that it should be drinkable now. I will open it a few hours before supper. By the time the main course comes along, it should be ready to go. I guess I will have to rethink the lamb since that is what everyone is suggesting.

                    1. re: JonH

                      How to cook lamb:

                      1. Choose your seasoning/marinade. Brown outside of meat in pan in neutral oil (i.e. canola or grapeseed) at medium-high heat.
                      2. Transfer leg/rack to roasting pan with meat, on top of roasting rack. If no rack, take root vegetables, cut in big pieces/halfs and put meat on top of them. If roasting a rack of lamb, put the fatty side (the cap) on top.
                      3. Put meat thermometer in center of mass but not touching bone.
                      4. Cook. Recommendations for temperatures range considerably (for beef, I cook super low, super slow at 200 degrees) but you will be in good shape at 325 degrees F.
                      5. When temp reads 135 degrees, remove lamb from oven. Let rest on cutting board at least 15 minutes before cutting.
                      6. Enjoy good claret with lamb, with good friends.

                      With a meat thermometer, you can't mess this up. Promise.

                      A votre sante!

                    2. re: maria lorraine

                      Hi Maria,

                      As I’ve never addressed you before on these forums I’d just like to say I always enjoy reading your posts. I find them to be very informative and I love the way you talk about wine.

                      On that account I have a question I’d like to ask you re: your previous post. I had always understood that second wines of most Bordeaux estates were less age-worthy, and more precocious in terms of cellar time. More for immediate pleasure than cellaring. So am I mistaken in thinking this, seeing as in you consider the 2000 Pavillon Rouge not ready for drinking yet?

                      Actually – I was recently in one of those rare situations one finds themselves in, where you have a little wad of extra cash to spend on something you enjoy. So I headed right for the Bordeaux section of my local liquor store. Anyway – I was interested in buying a Margaux and was lucky enough to be able to taste the 2006 vintages of both Alter Ego de Palmer and Pavillon Rouge de Margaux before making my purchase. The first was wonderful and drinking very well. Soft and velvety in texture, just the way a Margaux should be. The second was a little rougher and more astringent, as if it needed to be laid down a while longer. So whats the deal with all this?

                      N

                      1. re: NickMontreal

                        I'll make a guess about the differences between the Alter Ego de Palmer (the second label of Chateau Palmer, classified as a third-growth Margaux) and the Pavillon Rouge de Margaux (the second label of Chateau Margaux). In truth, I am not at all an expert in Bordeaux (I've concentrated on other wine regions), and there are others here on the Wine Board who are vastly more knowledgeable than me about Bordeaux. That being said, it is relatively easy to pick out Chateau Margaux in a blind tasting because the oak used to make CM is like no other -- it's stronger, more pungent, with truly distinct aromatics that give it away. IIRC, no other winery uses this specific proprietary oak, so it is something of a trademark/signature in Chateau Margaux wines. Most oak in red Bordeaux wines takes more than a decade to resolve, but the proprietary CM oak takes even longer to recede into the background and provide a supporting structure to the fruit and other components of the wine. Until it does, the oak's specific strong smokiness is dominant -- the fruit is difficult to apprehend. Granted, the Pavillon Rouge is made with about 50% second-year oak and 50% first-year oak, so less oak overall than Chateau Margaux itself, but that does means that this second label wine is not as precociously friendly as other second label wines, like the Alter Ego de Palmer. Brad's recommendation of the 2000 Pavillon Rouge is a good one, since he has a good palate and has drunk this particular vintage, and I have not. But just to hear others' thoughts, I checked the Cellar Tracker reviews, and I'm not as convinced as JonH as to the wine's current drinkability. I would probably hold onto it, but I hope opening several hours early and double-decanting will get the wine to a place where it can be enjoyed on its own and also work in a pairing.

                        Thanks for the nice words,
                        M.

                        1. re: maria lorraine

                          Not an expert on Bordeaux?! Well you certainly could have fooled me. Fascinating – thanks for the reply.