Preferences...Bordeaux

I'm glad Bordeaux is only a part of my cellar, since I find it goes best with lamb, and nearly lamb only. Yesterday I had some chuck eye steak with a bottle of 2000 Clos du Marquis.
Yes, the wine is still too young, but even moreso, it didn't really go with the meat! I would have preferred a red Burgundy, or Brunello or Chianti over a Bordeaux. Surprise surprise.

Anyone else have combinations where something should have worked according to popular lore, but for some reason didn't? And do you have preferences that seem 'unshakeable' to you?

...Anyone else have combinations where something should have worked according to popular lore, but for some reason didn't? And do you have preferences that seem 'unshakeable' to you?

Actually, just the opposite. I have a favorite pairing that many others would cringe at. I make a home made Steuben Rosé (there are some commercial versions in the local marketplace) that I like to serve with Thanksgiving dinner. It's a labrusca hybrid with a bit of that labrusca foxy grapiness and is off-dry. It's not so much a turkey match as it is a dinner match - stuffing, gravy, potatoes, squash, turkey, cranberry sauce, etc. Generally, labruscas are not considered food friendly, but this works for me.

I'm glad Bordeaux is only a part of my cellar, since I find it goes best with lamb, and nearly lamb only. Yesterday I had some chuck eye steak with a bottle of 200 Clos du Marquis.
Yes, the wine is still too young, but even moreso, it didn't really go with the meat! I would have preferred a red Burgundy, or Brunello or Chianti over a Bordeaux. Surprise surprise.

Anyone else have combinations where something should have worked according to popular lore, but for some reason didn't? And do you have preferences that seem 'unshakeable' to you?

Mark,
I wonder if the Bordeaux with beef combination isn't overstated? Mature Bordeaux certainly is far too nuanced to pair well with most preparations of beef (maybe pot au feu would work, I dunno). Certainly, at 1808 years of age, your Bordeaux would have been better served with roast chicken More generally, I like lamb and goose with Bordeaux. Beef to me calls more for Syrah, New Worldish Cabernet or Nebbiolo. One "legendary" pairing that I don't much care for is foie gras with Sauternes, but purists like Ian Hoare have suggested that Monbazillac is more the classic pairing. Two pairings that seems unshakable to me are venison with N. Rhône Syrah and squab with the more meaty Côte d'Or reds.

Mark Lipton

Certainly, at 1808 years of age,...

Woops! Your keen eye has been editing too many scientific articles, sir!
(corrected)

Beef to me calls more for Syrah, New Worldish Cabernet or Nebbiolo.

Can't disagree with your choices, but I also like beef (at least fairly plain preparations) with red Burgundy or Chianti.

I like rare beef and lamb but two other categories work very well:

1. birds (duck, quail, pheasant, etc.)
2. cheese (Parmigiano Reggiano, well aged Gouda, etc)

I've been told that the flag of the town of Pauillac has a lamb on it. Lamb came before wine in Pauillac and was far more important to the economy. The wine was made to compliment the lamb (not the other way around!). Can anyone confirm this story?

Tom T.

...I've been told that the flag of the town of Pauillac has a lamb on it. Lamb came before wine in Pauillac and was far more important to the economy. The wine was made to compliment the lamb (not the other way around!). Can anyone confirm this story?
Tom T.

Sounds like the tee shirt I saw in a winery in the Finger Lakes - "God created fish to go with Riesling".

Can't disagree with your choices, but I also like beef (at least fairly plain preparations) with red Burgundy or Chianti.

It's funny how preferences certainly vary. I can not drink a California Cab alone or with anything but beef; but with beef, I think it is fantastic; no other wine comes close.