Jean Pierre Lawrence asked what main courses would best accompany 1990 Ch. Le Gay.
Merlot as it matures develops earthy mushroom secondary aromas, and it becomes silky and rich. 1990 Ch Le Gay, Pomerol should be all of those things. Roast lamb or beef - actually I'd say lamb with left bank and beef with right bank. But if a roast lacks inspiration I'd pick up on the mouthfeel or the mushroom element.
Mouth feel food - try a proper old fashioned steak and kidney pudding made with suet pastry; use lamb or pig's kidneys and they will give the dish richness and a wonderfully smooth, savoury gravy will match the Pomerol whilst the tannins will handle the fat content of the suet.
Or if mushrooms tickle the taste buds go for a classic Beef Wellington. You can put pâté de foie gras around the meat but I find this so rich and just too much - I prefer to use a coating of mushrooms, or mushroom pâté around the beef - that would be wonderful with the Pomerol.
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