A Hearty Harvest Supper

A family recipe for a warming beef stew from Château Lynch-Bages
Jennifer Fiedler
Issue: December 15, 2010

The wines of famed Bordeaux château Lynch-Bages are on the lists of serious restaurants worldwide, including that of the Cazes family's own two-star Michelin restaurant at the Cordeillan-Bages hotel in Pauillac. But when it comes to picking a favorite harvesttime dish, Marina Cazes, great-granddaughter of Jean-Charles Cazes, who bought the Left Bank estate in the 1930s, gravitates towards something more rustic: a family recipe for the French classic daube de boeuf. Wine Spectator associate editor Jennifer Fiedler explains.

For the full article, check out the new issue of Wine Spectator, on newsstands November 23, 2010.

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