On the opening, the bottle gave us "French Nose", something is rather common in french wines we tried. We put it in decanter and started "French Lunch" cooking.
Susanne fried mashed potatoes leftovers into a patties and I using 60 years young cleaver thined pork chops, dusted them with black pepper and herbs of Provence and pan fried them (no oil).
Chateau Baron de Pichon Longueville together with food reminded us the lunch we had in Paris, fully matured, but with lots of life left, releasing pleasant nose and fully integrated tanins and wood.
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