What food pairing for Chateau Duhart-Milon 2003 Pauillac?
Apparently this Chateau Duhart-Milon 2003 Pauillac I've had for a couple of years is ok to open now (recommended 2010-2030 but I REALLY want it now) but not sure what to pair it with for optimum effect. Not familiar with this wine other than what I was told by the wine shop I bought it from and recent web searches. Thanks.
Lamb, especially roasted or grilled leg. Duck, especially roasted. Duck breast, cooked rare. Sweetbreads with périgord sauce. Gamy-tasting fowl (e.g. pigeon, quail, goose), especially roasted. Steak and kidney pie. Some people like left-bank Bordeaux with roast beef (e.g. prime rib), but I'm not one of them.
Get good quality meat and don't go too heavy on the seasonings. Thyme, parsley, a little garlic, shallots, mushrooms, black truffles, root vegetables, green and black pepper, cognac (in sauces) and, surprisingly, cinnamon all have affinities with these wines.
During a blind-tasting exercise with some buddies last year, this took top honors in its flight of other 2003's that we thought belonged in the same class, including Sociando, Pontet-Canet, Smith-Haut-Lafite and Lagrange Tannic and still very young, but the Duharr appeared to be more approachable than the others and simply drank well.
Keep it simple, as it's youth and tannin will go nice with a nicely -aged marbled steak, or lamb chops or a roast leg of lamb.