Being a wine nut and foodie, I guess it depends most on the occasion and how the taste buds feel prior to that particular meal.
Ever have one of those cravings for a full, lush, plummy Bordeaux with a tight tannic backbone that needs to be resolved by a thick, well marbled piece of med-rare red meat?
How about a hankering for a perfectly simmered coq au vin that will just beg for a subtle but complex glass of Burgundy?
I was at the Cafe Del Rey, in Marina del Rey, last night with some close friends from overseas (one of them is a highly regarded Patek, Chopard, and BP dealer) We definitely chose the '94 Opus One first, then I decided on the entree that would go best with the Opus.
(BTW - I have loved previous dining experiences at the Cafe Del Rey, but yesterday was a BIG disappointment...let me know if anyone is interested in an elaboration)