A friend is clearing out his cellar, inviting two other guys to dinner (so dinner for four), and has asked me to cook. One of the 3 guys is a wine merchant who will be bringing "something special," presumably red, so that's hard to pair with. But here's the basket of known wines. What should I cook? (I'm pretty versatile, not up against any dietary restrictions, and can source pretty much any ingredient.)
1 bottle Chateau Lafite Rothschild 1966
1 magnum of Oppenheimer Ruländer Beerenauslese 1976
1 bottle Madeira 1846
1 bottle Tokai 5-puttonyos
We don't have to drink 'em all, either. Suggest me a menu, wine mavens.
Thanks in advance.