
Tonight my wife and I had the pleasure of dining with Alex Bernardo, the owner of Vineyardgate wine shop in Millbrae, who brought a bottle of 1982 Chateau Pavie from his stash. Chateau Pavie, of course, is one of the great chateaux in Bordeaux, from what's known as the "the right bank" in the commune of St. Emilion. This chateau is classified as Premier grand cru classé B level.


The wine paired perfectly with the juicy medium-rare skirt-steak sprinkled with Bordelaise sauce, complemented by sauteed carrots and fresh watercress.
This Pavie reminded me once again why an aged Bordeaux is so much more pleasurable than every other California "Bordeaux blend" I've ever tried. The toned-down flavors reflected the quiet confidence and class of an old-world gentleman, while the great acidity of the Bordeaux elevated the good old boring steak to a gastronomic delight. And of course, Alex's and his wife's company made the whole affair extra special.
And to think - this wine was made in 1982, when I was just entering middle school as a young soviet pioneer in Odessa (Ukraine), crying over Brezhnev's death, completely unaware of what was going on St. Emilion :)!
But what were YOU doing in 1982?
5 comments:
Sounds like an incredible wine. Looks like you were dining at Left Bank. Am I right? How's the food these days.
Right you are. Good eye. Left Bank in San Mateo. The food we ordered was pretty good (not amazing, but the steak was great with the wine) - for appetizer -- fondue from blue and goat cheese, and steamed mussels. For dinner - skirt steak. All good, except the bread.
Still wide awake after an incredible wine-soaked dinner, so good time for me catch up on this... Amy and I had wonderful time with you guys. A one-bottle night is sooo underrated!
Just to add a tidbit on the '82 Pavie, this was pre-Gerard Perse/Michel Rolland, when 12.5% was often enough to make great wine.
we love left bank, my wife: steak frites, my kids: moules frites
aged bordeaux, awesome! i challenge you to keep some of your cult cabs that long and i'll bet you'll have similar pleasure!
The problem with California reds is low acidity. Gotta have that acid!
Post a Comment