When it comes to food and wine pairings, I have a few personal favorites. For example, I love pairing white Bordeaux with a classic Austrian dish - pan-fried trout "Müllerin" style, served with parsley potatoes. For red Bordeaux, I prefer aged varieties, but not overly old, which I enjoy pairing with BBQ eggplant and couscous salad. And for a truly indulgent experience, one of my personal favorites is pairing an old sweet wine from Bordeaux with grilled chicken seasoned with thyme.