Which Bordeaux to open?

M

maureen

maureen nelson
Yes, I do have some. Tomorrow I am hosting a birthday dinner party for a friend who actually prefers Bordeaux to Burgundy - and yet I still speak to her. Anyway, I am preparing rack of lamb and here is what I have standing up. Not sure we will drink 2 or 3 bottles with this course. So my goal is to select the most interesting pairing and then have a third (or even a Burg) that can be opened separately and still enjoyed.

So of these bottles which two present the most interesting pairing? And although i am listing by domaine we don’t have to drink them that way (e.g., perhaps two from same vintage?)

82 and 86 Gruaud
86 and 90 Rauzan Segla
86 and 89Pichon Lalande
86 and 88 Pape Clement
89 LLC
89 VCC
 
Maureen, some good selections there indeed.

By a gnat's eyelash, I would probably go with the two Pichon Lalande selections, probably opening the '86 first and then the '89 if "needed".

I have had good luck with the '86 Clarets despite their being considered as from an idiosyncratic vintage.

One thought might be that if you "need" a second or third bottle, perhaps a mystery wine served blind...a Burgundy, of course. And see if your friend might come around to the real world of superior quality.

. . . . Pete
 
Maureen,
I agree with Pete that there are a lot of good choices there. For my part, Id go with the ‘82 Gruaud Larose. It’s pretty much a point now. The ‘86, by contrast, needs quite a few more years. In general, I’d stay away from the ‘86s. The ‘88 PC would be my second choice.

Mark Lipton
 
I only noted one thing about the list; Gruaud has a (deserved) reputation for some funk in the bottle. Some might approve of that more than others.
 
My only concern about the 88/86 PC pairing is that I won't be there.

Had the 88 a year ago; would have never thought it could hold its own next to the 86 (a personal favorite), but I believe it will.
 
Well, I plan to serve two at the same time and give everyone two stems. I have been advised that one guest will prefer to stick to whatever riesling i am opening before (oh yeah what would you serve with David Leibovitch’s black fig/olive tapenade served with sliced watermelon radishes and other veggies - a bit of whole grain mustard, rosemary and garlic in there too?)

So which two together?
 
originally posted by maureen:
oh yeah what would you serve with David Leibovitch’s black fig/olive tapenade served with sliced watermelon radishes and other veggies - a bit of whole grain mustard, rosemary and garlic in there too?
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Definitely not riesling with that. But (and you will excuse my alteration of the recipe, I hope), I'd skip the figs and then serve the same umami-bomb tapenade with 2017 COS Frappato, slightly chilled.
 
originally posted by maureen:
Well, I plan to serve two at the same time and give everyone two stems. I have been advised that one guest will prefer to stick to whatever riesling i am opening before (oh yeah what would you serve with David Leibovitch’s black fig/olive tapenade served with sliced watermelon radishes and other veggies - a bit of whole grain mustard, rosemary and garlic in there too?)

So which two together?
Click to expand...

As someone hinted, G-L was usually (if not always) bretty in that era; the 86 was a mild case last time I had it. So if you suspect high brett-aversion on the part of your guests, don't go with G-L. Although weirdly, to my palate, they might match well with the black fig/olive tapenade. If the tapenade is pre-dinner, I like mark e's Frappato suggestion. Some lighter yet old school CdRs (Grignan?) or Cinsault or Frontonnais rose' would be good too IMHO.
 
This may be too late to be of any utility, but it might be interesting to see a merlot-dominant right bank like the Vieux Chateau Certan next to the cab-dominant Pichon Lalande both from 1989. Those both ought to be in a good drinking window and might provide an interesting contrast and point of conversation as to how they compliment the meal.

What is the LLC, by the way? I'm having a hard time racking my brain for what those initials stand for. Just curious.
 
originally posted by evan hansen:
This may be too late to be of any utility, but it might be interesting to see a merlot-dominant right bank like the Vieux Chateau Certan next to the cab-dominant Pichon Lalande both from 1989. Those both ought to be in a good drinking window and might provide an interesting contrast and point of conversation as to how they compliment the meal.

What is the LLC, by the way? I'm having a hard time racking my brain for what those initials stand for. Just curious.
Click to expand...

Leoville whatsisname
 
originally posted by Oswaldo Costa:
originally posted by evan hansen:
This may be too late to be of any utility, but it might be interesting to see a merlot-dominant right bank like the Vieux Chateau Certan next to the cab-dominant Pichon Lalande both from 1989. Those both ought to be in a good drinking window and might provide an interesting contrast and point of conversation as to how they compliment the meal.

What is the LLC, by the way? I'm having a hard time racking my brain for what those initials stand for. Just curious.
Click to expand...

Leoville whatsisname
Click to expand...

It’s now Kinshasa FYI

Mark Lipton
 
back then gruaud larose was owned by cordier (along with talbot, meyney, maybe clos des jacobins) and i really loved the strain of brett that ran through the cordier properties. perfeftly suited to lamb.
 
originally posted by MLipton:
originally posted by Oswaldo Costa:
originally posted by evan hansen:
This may be too late to be of any utility, but it might be interesting to see a merlot-dominant right bank like the Vieux Chateau Certan next to the cab-dominant Pichon Lalande both from 1989. Those both ought to be in a good drinking window and might provide an interesting contrast and point of conversation as to how they compliment the meal.

What is the LLC, by the way? I'm having a hard time racking my brain for what those initials stand for. Just curious.
Click to expand...

Leoville whatsisname
Click to expand...

It’s now Kinshasa FYI

Mark Lipton
Click to expand...

In São Paulo there is still a Rua Rodésia.
 
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