Menu suggestions?

Hi all, absolute neophyte here, been lurking for a bit now, and would like some advice for food pairing. Please forgive if I don't word this right! I have a 1996 Chassagne-Montrachet rouge from Gagnard-Delagrange (sp?) and am wondering what I should cook to have with it? No big fancy occasion planned *cough* just my birthday *cough*, ha. Can anyone offer suggestions? Thanks ever so, in advance...De

Forgiven for your not using 'correctly'.

I have a 1996 Chassagne-Montrachet rouge from Gagnard-Delagrange

I can offer suggestions!

You're probably dealing with a pinot noir from burgundy. I've never heard of nor seen (much less tasted) a chassagne rouge, but going out on a limb, I bet it's got some plummy cherry flavors with earthy mushroom tones with well handled polished ivory chess pieces on the nose (that last part was a joke). 1996 was a great year for red burgs, so you should have a fairly decent wine, though chassagne is typically recognized for their whites rather than reds.

I prefer grilled lamb loins with a red wine lamb stock reduction. I'd also sautee some mushrooms with red peppers. To me, red peppers really pull tons of flavor from pinot noir.

I am of course speaking stricktly as an amateur cook, with a layman's concept about wine.

You're welcome in the past...Don

Mmm. That sounds good, and also I believe I have a recipe for lamb with red pepper pesto that might do the trick. Wanted to avoid a 'bad wine pairing' (thread which see)! Yes, it is a pinot noir, and I do expect the lashings of currants, tar and old violin cases, heh. Much obliged, De

red pepper pesto with Pinot, maybe, but I would go with duck with perhaps with a cherry glaze, roasted and accompanied with a wild rice, rice pilaf or perhaps a polenta.

Aw, I can't cook a duck after work on Wednesday! But...noted for future reference. Thanks!