burgundies and food

[Oryoki]

Hey Paulie:
How about if those high rollers show a little charity to the wine which shows on my charts the need to cellar. The Pommard is ready but that Echezeaux should do quite well in my cellar for a few years.
"Les Talmettes"?? How about some salmon cervechi.
"Clos de Guettes"? Try a vegetable pate topped with fresh tomato and basil.
"Aux Reas"? You're in Colorado be bold and serve some Buffalo Tenderloin Tar-Tar.
"Chaponniers"? Best and softest of the lot could go with shrimp sauted in lemon grass and sun dried cherries.
Echezeaux? Really, let's save it in my cellar.