It's a bit embarrassing - we were given a bottle of 1982 Margaux as a wedding present (it actually arrived 3 years later in 1985), and now has come the time to let the cork fly.
Unfortunately, we've never had anything like this before, and dread overpowering/mis-matching it with the dinner we want to make for it. We're currently leaning towards fillet steaks - but what kind of sauce, veggies etc.
Any ideas/suggestions of what you would do would be great.
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