do you think i could pair an old red burgundy with grilled venison and roask suckling pig? going to a nice restaurant tonight, which happens to have an impressive, if intimidating, list of bourgogne reds. i did a little research, but since these are a bit out of my everyday price range, its hard to make up my mind, i tried to go with the years supposed to have been reliably good in the region:
on the expensive side,...
Mazis-Chambertin, Armand Rousseau, 1995
Blagny, "La Picce Sous Le Bois," Robert Ampeau, 1989
or on the less expensive side,....
Cote de Beaune-Villages, Leroy, 1996
Chambolle-Musigny, "Charmes," B. Amiot, 1996
Bourgogne, J.M. Boillot, 1996
Cornas, Eric Durand, 1995
Côte-Rôtie, "La Chavaroche," Bernard Levet, 1996
please let me know if you think i should go with another wine altogether! btw, the wine list of the restaurant is here: