With a mushroom duxelle-like 'stuffing' and duck/goose liver pâté.

I was thinking a 1999 Barbaresco, is that a definite failing combination, or is there a more suitable pairing?

Oddly enough, Google didn't give me much.
Original Post
I agree with WIML.
A 1982 Chateau Cheyval Blanc should do nicely.
But, if you don't happen to have one of those lying around, I think this is a good match with a Merlot or a Sangiovese.
Are you cooking the B.W. with wine? If so, you might consider that the wine you are using to cook with might be the right match.

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