The turkey is a staple of the Thanksgiving dinner table.
However, since we are not a big fan of the turkey meat our Thanksgiving dinner menu rarely includes a turkey.
This year was not an exception: we had Lamb Wellington for the Thanksgiving dinner.
I made the puff pastry the day before and JC made the lamb Wellington with it.
We opened red Bordeaux wine for this dinner.
Les Pagodes de Cos Saint-Estephe 2014
The full-bodied red wine from the left bank.
The first impression was the abundance of fruits like ripe red and black fruits or fruit syrup, then herbs and cigar gradually appeared.
Soft tannin and the fruitiness made this wine very approachable.
And the pairing of lamb and red Bordeaux was of course success.
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