Venison and Burgundy

My son and daughter-in-law were over from the USA to be at a friend's wedding. They came to visit us today (and will stay a couple of nights).

For dinner, I prepared a casserole of venison: marinaded for two days in red wine with garlic, bay leaves, rosemary, and other fresh garden herbs. You can see some on the plate in front, accompanied by celeriac and potato mash, but the main supply is in the Le Creuset pot behind...

But what shall we drink with such powerful food? I decided on this 1996 Chorey-Lès-Beaune from Tollot-Beaut. It's pretty old for a Burgundy, but it turned out to be in tip-top condition. Success!

After the casserole, we had some good cheeses, and accompanied them with a bottle of 1995 Ch Pontet-Canet. A year older, than the Burgundy, but not really old for a Pauillac (Fifth Growth, I think).

How indulgent...