what to serve with a 1989 chateau lagrange

to begin the new year, i am planning a dinner to serve with a 1989 chateau lagrange i received as a gift . . . since i don't eat red meat, but will eat chicken, would a whole roasted chicken be good with this saint-julien bordeaux? . . . i was also thinking of making a pureed acorn squash soup? any advice will be appreciated since i am partial to bordeaux wines, but do not usually have such a fine bottle.

[David M. Bueker]

Happy new year Patty!

The chicken can certainly work if you are willing to use things like mushrooms/a darker, richer saucing to work with the wine. I think standard roast chicken (think with rosemary, salt, pepper, garlic) would get overwhelmed.

I don't think the soup will work with the wine.

Happy new year Patty!

The chicken can certainly work if you are willing to use things like mushrooms/a darker, richer saucing to work with the wine. I think standard roast chicken (think with rosemary, salt, pepper, garlic) would get overwhelmed.

I don't think the soup will work with the wine.

hi david,
how about a morel mushroom sauce, and brussels sprouts with leeks?

[David M. Bueker]

Love the sauce.

The only wine that goes with brussel sprouts is Gruner Veltliner, but no matter it's the sauce on the chicken that really gets the job done.

[Jenise]

If I can respectfully disagree, among soups possible for a mid-winter meal with Bordeaux, I think the squash soup would be a great choice. Squash is an excellent blank canvas that can be seasoned and garnished to make almost any match work. If the meal were ONLY the soup and if the question was what wine matches it best, I'd probably reccomend a pinot. But is there any reason not to serve it with a lovely aged Bordeaux? No, in my opinion, none at all (unless it were overly sweet or hot-spicy, but Patty's a good cook and won't let that happen.)

If I can respectfully disagree, among soups possible for a mid-winter meal with Bordeaux, I think the squash soup would be a great choice. Squash is an excellent blank canvas that can be seasoned and garnished to make almost any match work. If the meal were ONLY the soup and if the question was what wine matches it best, I'd probably reccomend a pinot. But is there any reason not to serve it with a lovely aged Bordeaux? No, in my opinion, none at all (unless it were overly sweet or hot-spicy, but Patty's a good cook and won't let that happen.)

thanks for your input jenise & david . . . how about this menu:

• pureed acorn squash soup with a little thyme
• garlic roasted potatoes and leeks
• roasted chicken with a morel mushroom sauce made with olive oil and butter and reduced with chicken stock

[David M. Bueker]

When's dinner?

[Jenise]

Dave, I'll drive. Pick you up at 6.

thanks to you both for your input!

the anticipation to open our gift of a 1989 chateau lagrange caused a little excitement in our kitchen last night! my husband, jim, eased out the intact cork with a two blade opener so he didn't pierce it. we were relieved not to smell vinegar or mold, and jim wiped just a little sediment from the neck before decanting it for 1 & 1/2 hours.

i served roasted chicken (which i'll post in the food forum) and made these notes:
COLOR
inky, dark burgundy & deep cranberry when held directly under a light.

SMELL
clean fruit with a little cedar and alcohol.

TASTE
ripe, dark berry fruit and earthy, but pure and smooth.

. . . it was an event for us because we don't know that much about wine, and it was interesting to do have a tasting at the dinner table. thanks for your help, jenise & david!

Patty - I think that is the best way to enjoy a bottle of wine. First the anticipation, the menu planning, and the slow, relaxed pleasure of the wine itself. In my opinion, roast chicken with mushrooms is ideal to pair with an older Bordeaux. The abundant earthy characteristics works beautifully with fowl, and that would be my choice, if I weren't eating lamb.