The wine selected to go with the anti-diet main course of tenderloin and foie gras was a bottle of 2006 Chateau Lagrange, a third growth from St Julien. At eight years old, this bottle was ready for drinking although a few more years of aging will not hurt. A balanced wine with smooth tannins and a taste of black currants, it provided a good counterbalance to the rich oiliness of the dish. A good reliable bordeaux from a decent vintage can still be found at a reasonable price.
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