Thank you.Whenever we have the opportunity to have some great aged wines, I always reach for Alsatian and German whites and red Burgundies. They just develop a great character that pairs with a wide range of foods.
Well Done!! And Happy "belated" Birthday!
I'm of the same mindset. Bordeaux and white Burgundies are great, but pair better with specific foods (to my palate, anyway).Thank you.
I absolutely agree - while I still love great Bordeaux and white burgundies, I'm more often drawn to Rieslings (German, Alsace and even Austrian) and red burgundies.
Thankfully I have friends with great cellars of the classic wines.
Another fun filled evening
Thanks Dave and @cshubhra,Great wine list, I’m sure they all paired nicely with dick neck sausage or whatever else was spruced together!