What to serve with a 2003 Margaux?
Discussion
Beef.
At least, the last time I indulged in a bottle Ch. Margaux (I assume it is Ch Margaux not another vineyard from the Margaux appelation?), I cooked beef.
To be honest though, the next time I do it I'll probably knock up some complimentary nibbles so as to purely focus on the wine.
At least, the last time I indulged in a bottle Ch. Margaux (I assume it is Ch Margaux not another vineyard from the Margaux appelation?), I cooked beef.
To be honest though, the next time I do it I'll probably knock up some complimentary nibbles so as to purely focus on the wine.
escargot said:
Beef.
At least, the last time I indulged in a bottle Ch. Margaux (I assume it is Ch Margaux not another vineyard from the Margaux appelation?), I cooked beef.
To be honest though, the next time I do it I'll probably knock up some complimentary nibbles so as to purely focus on the wine.
I'm thinking along the lines of nibbles too, but what?At least, the last time I indulged in a bottle Ch. Margaux (I assume it is Ch Margaux not another vineyard from the Margaux appelation?), I cooked beef.
To be honest though, the next time I do it I'll probably knock up some complimentary nibbles so as to purely focus on the wine.
Edited by Mobile Chicane on Thursday 13th January 16:49
Nice to see this gentleman making amends for his previous wine faux-pas. 
I would suggest for nibbles you need to be pitching at the bold end of savoury. Perhaps think along the lines of a good pate/rillette, cheeses, saucisson etc. A smorgasbord of charcuterie if you will.
I would suggest for nibbles you need to be pitching at the bold end of savoury. Perhaps think along the lines of a good pate/rillette, cheeses, saucisson etc. A smorgasbord of charcuterie if you will.
Edited by escargot on Thursday 13th January 15:12
escargot said:
Nice to see this gentleman making amends for his previous wine faux-pas.
I would suggest for nibbles you need to be pitching at the bold end of savoury. Perhaps think along the lines of a good pate/rillette, cheeses, saucisson etc. A smorgasbord of charcuterie if you will.
Good plan. I'll knock up some duck rillettes and think of a few other things to go with it. I would suggest for nibbles you need to be pitching at the bold end of savoury. Perhaps think along the lines of a good pate/rillette, cheeses, saucisson etc. A smorgasbord of charcuterie if you will.
Was beaten to it and now too late but my answer was to be:
'NOTHING'
Just enjoy the wine....
Last one of these I had was after beating France in the RWC in 2007 Semi
Anyway, Nibbles are all you will need... Either go with some perfectly matched pate on very slim and delicate crackers or thinly cut and toasted Bruschetta style bread?
Or even go for some mini yourkshire puds? Tiny little ones (need a special tin) with tiny slice of rare beef and the smallest dollop of mayo or mayo mixed with tiny amount of Horseradish?
Decent Margaux (as in Ch.) will be swamped by too much horseradish.
HTH?
(Jealous)
'NOTHING'
Just enjoy the wine....
Last one of these I had was after beating France in the RWC in 2007 Semi
Anyway, Nibbles are all you will need... Either go with some perfectly matched pate on very slim and delicate crackers or thinly cut and toasted Bruschetta style bread?
Or even go for some mini yourkshire puds? Tiny little ones (need a special tin) with tiny slice of rare beef and the smallest dollop of mayo or mayo mixed with tiny amount of Horseradish?
Decent Margaux (as in Ch.) will be swamped by too much horseradish.
HTH?
(Jealous)Le TVR said:
In the unlikely event that it is a Chateau Margaux 2003 promise me that you will put it in the celler for at least another 10 years!
Otherwise simply roasted game birds.
Ditto,but if you must,Cote de Beuf,heavy in the tum for afters though, or Partridge,alot lighter,personally i'd cut out the food and go straight to a nice fur blanket in front of a roaring fire !Otherwise simply roasted game birds.
Edited by markreilly on Friday 14th January 17:06
I wouldn't leave it in the cellar for too long. Even first growths are being made in a style which matures more quickly than was formerly the case, and wines from the hot 2003 vintage seem to opening up much more quickly than might be expected.
Jancis Robinson suggests a drinking window of 2010 to 2018 for this wine, so keeping it for another decade might mean that it's passed its best by the time you've opened it.
Nice pressie, by the way!
Jancis Robinson suggests a drinking window of 2010 to 2018 for this wine, so keeping it for another decade might mean that it's passed its best by the time you've opened it.
Nice pressie, by the way!
Slaav said:
Was beaten to it and now too late but my answer was to be:
'NOTHING'
Just enjoy the wine....
Last one of these I had was after beating France in the RWC in 2007 Semi
Anyway, Nibbles are all you will need... Either go with some perfectly matched pate on very slim and delicate crackers or thinly cut and toasted Bruschetta style bread?
Or even go for some mini yourkshire puds? Tiny little ones (need a special tin) with tiny slice of rare beef and the smallest dollop of mayo or mayo mixed with tiny amount of Horseradish?
Decent Margaux (as in Ch.) will be swamped by too much horseradish.
HTH?
(Jealous)
Mayo? With red wine?'NOTHING'
Just enjoy the wine....
Last one of these I had was after beating France in the RWC in 2007 Semi
Anyway, Nibbles are all you will need... Either go with some perfectly matched pate on very slim and delicate crackers or thinly cut and toasted Bruschetta style bread?
Or even go for some mini yourkshire puds? Tiny little ones (need a special tin) with tiny slice of rare beef and the smallest dollop of mayo or mayo mixed with tiny amount of Horseradish?
Decent Margaux (as in Ch.) will be swamped by too much horseradish.
HTH?
(Jealous)
timmybob said:
Le TVR said:
In the unlikely event that it is a Chateau Margaux 2003 promise me that you will put it in the celler for at least another 10 years!
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