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.
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