Listen up: Old Bordeaux wines are my kryptonite—and these three bottles made for a perfect dinner, paired with grilled Chinese food. The ritual began with the 1985 Certan de May, a bottle that defied its age with a nose of leather, red meat, sour cherries, and dried rose petals. Decanted for 20 minutes, it unfolded like a slow-burn thriller, its palate offering red cherries, plums, and a light structure that felt almost youthful. The acidity was a bright, mouthwatering thread, tying the fruit to a finish that lingered with savory black tea notes. It was a graceful opener, setting the stage for the evening.
Next came the 1985 Pavie, a bold statement in a glass. No decanting needed—this bottle was ready to shine. Its nose was a fruit-forward explosion of black plums and blackcurrants, with dried strawberries echoing on the palate. The body was light but structured, tannins resolved yet alive, and the finish stretched long enough to make you wonder if time had paused. It was the most expressive of the trio, a balance of power and poise that made it my WOTN. The 1990 Ducru Beaucaillou closed the meal with a rich, intoxicating nose of blackberries, barnyard hay, and fresh roses. Its palate delivered dark cherries and blackcurrants, backed by a strong structure and a finish that lingered over a minute. It was a masterclass in aging, though the Pavie’s precision edged it out for overall brilliance.
Key points: The order—from light to heavy—was deliberate, each wine complementing the grilled Chinese dishes without overpowering. Decanting unlocked hidden layers, especially in the Certan de May, while the Pavie’s balance made it a standout. The Ducru Beaucaillou proved that even older vintages can deliver modern elegance.
What’s your go-to Bordeaux for a meal with bold flavors? Share your pairing philosophy in the comments.
Questions & Answers
What is a typical Bordeaux dinner menu?
A typical Bordeaux dinner includes roasted duck, boeuf bourguignon, and escargots. It pairs with red wine, often from the region. Desserts like tarte Tatin or crème brûlée complete the meal.
What wine pairs best with Bordeaux dinner?
Bordeaux reds, like Merlot or Cabernet Sauvignon blends, pair best. They complement rich dishes and enhance flavors. White wines like Sémillon are also popular for lighter courses.
Information sourced from industry reports and news outlets.
