- a 2000 Burgundy from Corton (Grand Cru), paired with beef bourguignon
- a 1998 Rioja, paired with Spanish tapas
- a 1995 Burgundy from Pommard (1er Cru), paired with short-ribs and suckling pig dishes from Manresa.
Now, I have to say that I have also tried some wines from the 80's and 90's at a recent Ross Bott tasting in Palo Alto (mainly California Cabs and Zins) that are completely over-the-hill and are drinkable only out of scientific curiosity. So one has to know which ones are ageable and which aren't - but for experiencing the pleasures of (moderately) aged wine, particularly for pairing with food, it's certainly hard to go wrong with a high-end (Grand or Premier Cru) Burgundy, which is probably my most enjoyable wine at the moment, besides a Kabinett German Riesling.