Had this wine about a decade too early, but still it was very pleasurable and a delight! This is the 2005 Chateau Grand-Puy Ducasse from the Paulliac appellation in Bordeaux. It's a fifth growth. I thought it was awesome. Elegant, with cranberry and cherry notes. It was tight, but really nice.
Monday, July 14, 2008
I have made this several times, and it has always turned out awesome. To make this, you will need: a thick steak, salt, pepper, (and other seasoning if preferred), oil, butter, a stove, and a cast iron skillet.
Buy a 1 to 1&1/4 inch Rib Eye or NY Steak (marblely). Make sure the steak gets to room temperature before cooking.
Dry rub the steak. Pepper, salt, Lawrys or any dry steak rub
Heat the oven to 400 degrees.
Heat a cast iron skillet on stove, add a little canola oil to skillet (just cover the bottom) – make sure it is hot.
Drop a pad of butter in then drop the steak on top of it.
Sear 90 seconds, flip it for another 90 seconds then put the whole skillet in the oven for 9 minutes.
Remove from oven for rare to medium rare. 10 minutes for a less rare and so on…
Goes well with Cabernet (in this case, the Grove Street Meritage). Nice for the price ($10).
Tuesday, July 08, 2008
I was excited to try this Bandol Rose from Domaine Bastide Blanche since it was my first time trying a wine from the Bandol appellation in Provence. The rose was made of 31% Mouvedre, 25% Grenache and 41% Cinsault. The nose was floral, and the wine itself had a hint of melon, but it was VERY delicate to the taste. Maybe too delicate for me. I enjoy things that are a bit more... obvious.
Just by chance, a few days later I had the luck to also taste the 2007 Domaine Bastide Blanche Bandol Blanc. A white wine made of Clairette, Bourboulenc and Ugni Blanc. I was surprised with the beautiful flavors of this wine, and its crispness. It was also very delicate but with a laser like clarity on the tounge. Very nice.