My 25th wedding anniversary is coming up in early April and I have a couple of bottles of 1979 Chateau Margaux that I've been saving to drink with the meal. I have never had a bordeaux with this much age (15 years the oldest so far) and I am pulling my hair out thinking of a menu that will be sufficiently special for the occasion and still showcase the wine.
I've thought about a grilled dry-aged filet mignon with a potato gratin (cream and butter but no cheese) and caramelized mushrooms but I'm not sure if the wine can take the char on the meat. Chateaubriand sounds good but I'm not sure about the bearnaise sauce. Rack of lamb is a possibility but I prefer it grilled and we're back to the char issue.
Would appreciate any advice or experience.