How To Ruin a Good Bordeaux
So what's the problem. Well, it appears that since the crash of 2008, the Australians have been using more and more Hydrogen Sulfide as a preservative. So not only is the meat vacuum packed, but the bag is imjected with Hydrogen Sufide to keep the oxygen out and thus add extra shelf life to the product. The problem is the product stinks! H2S smells like rotten eggs. If the right amount is used it usually dissipates and the meat smells reasonably fresh in a few minutes. On the other hand, if too much is used, the lamb continues to smell like rottens eggs right through cooking and onto the palate, Ugg! Yuck!!! Perhaps the only appropriate pairing at this poin twould be with a corked wine. Just think of the smell of rotten eggs paired with the smell of wet dog, sweat socks or wet cardboard. Let's give the TCA cheer - 2,4,6 trichloroanisole, rah, rah , rah! Nah, nah, nah! Take it back. Stick it in their face if necessary.
We once had lamb paired with 1995 Chateau Labegorce Zede, a Cru Bourgeois Margaux, a real treat.. Get yourself a real treat. Look for domestic or New Zealand lamb and pair it with Bordeaux, perhaps a 2009 Haut Sorillon from Trader Joe's (about $10) or a 2009 Bois Redon from Total Wines (about $9). Avoid that hydrogen sulfide and enjoy!