Reply to "Food pairing for 2000 Batard Montrachet - advice"

Thanks for the early replies. I figured the wine would be too delicate for grilled foods. However, I just drank a '98 Chassagne (Marc Colin), and it was so rich and complex that it had some of the same nuances (apricot, honey, ginger) as a fine Sauternes, hence the sweetbreads question. There is a farmers market in my town tomorrow where I'll be able to grab some fresh cod (ling or black), halibut, salmon, dungeness. Maybe I'll do a nice halibut with buerre blanc?
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