Hi all. Longtime lurker here with a first post.
I recently brought back from Spain a 1977 Lopez de Heredia Vina Tondonia Gran Reserva. I love their whites and roses more than the reds, typically, but I'm still pretty interested in what this will have going on.
I'd like to throw together a meal around it. Pork, lamb or duck, I'm thinking as a main. Would love some ideas on first course, sides, etc. Especially if people know of anything that's almost guaranteed to clash with old Riojas, I'd appreciate any warnings.
And the other big question: I expect I'll want to decant this, but for how long? I'll taste as I go, too. This was in a three-pack for the bodega's anniversary.
I've got Robuchon, Alinea, other basic cookbooks. Not super worried about execution/ambition level on the cooking, but I won't be busting out an immersion circulator or any meat glue.
Thanks in advance!