I stashed away a few bottles of 2002 Vosne Romanee (Dom. M. Gros Clos de Reas for the sake of precision) that I am told should drink well now. Now that the weather is cooling, I am inspired to cook up some nice Burgundian fare to enjoy with the wine. Being a little tired of Boeuf Bourgogne and Coq au Vin, I am looking for other suggestions/recipes. Thanks for the help. N.B. I also posted this query to the Wine Board.