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+--- Thread: Good pairing needed (/thread-374.html)
- winecollector - 01-24-2001
Just picked up a 1982 Langoa Barton today, and was wondering what it would go best with.... beef, pasta, whatever.... nothing too complicated. Never had this wine before, and would like a good pairing without the trial and error, if you know what I mean. Anyone familiar with it who can give me some suggestions? Thanks, winecollector.
- Innkeeper - 01-24-2001
Knowing what a Langoa Barton was would help for beginners.
- winoweenie - 01-25-2001
WC, I loved some rare roast beef lightly peppered with this St. Julian. My last notes ( 1998) noted this was the best Langoa in my experience, even better than their 70. It was still on the rise with some tannins so should be perfect now. And IK, this isn`t the Novice post. He`s just looking for pairings. WW
- Innkeeper - 01-25-2001
Well, I guessed it was a Bordeaux, but the part of the question about pasta threw me. The choices are simple. Go with WW or better yet a grillpanned Ruth's Chris type steak with mashed Maine potatoes with pan gravy and green beans almondine.
[This message has been edited by Innkeeper (edited 01-25-2001).]
- winecollector - 01-25-2001
Innkeeper- It's a third growth Bordeaux, just chocked full of those "evil grapes!" Thanks Winobuddy, I'll leannnn toward the beef! Again, since never having one of these before, I didn't want to chance a culinary train wreck!
- winoweenie - 01-25-2001
Sure as Bota`s having fun, you`ll love the pairing. Get a good baguette, a lil butter and report the sperience. WW