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Posts Tagged ‘garnacha’

2 1/4lbs of porterhouse lightly aged and seasoned with garlic, salt and pepper, browned on a hot, hot, hot cast iron skillet, then wrapped in foil with butter, olive oil, rosemary, thyme, garlic, Meyer lemon zest and shoved in a low-temp oven to slow cook for an hour.  And in the last act, the steak rested before I ate it or even cut it.  Because you always let it rest.

Oh, there was a side too: A hybrid caprese/panzanella salad composed of toasted bread in olive oil, salt and pepper, with tomatoes, mozzarella, and dressed with thyme, rosemary, Meyer lemon juice/zest, and olive oil.

Wine: R. Lopez Heredia’s Viña Bosconia 2004

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Notes:

While eating red meat all the time is certainly frowned upon in health and environmentally conscious circles, I find it entirely appropriate and perhaps the most luxurious thing one can do to have a perfectly cooked steak once in awhile.  Once in a blue moon may be too much time in between, but certainly no more than once every full moon.  Vegetarian and Vegan concerns aside, there’s nothing quite like the taste of highly saturated animal fat melting in your mouth.

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I had to include this shot showing the marbling on the steak because it’s my job to make you jealous in an educational way.

Over the years, I’ve experimented with various forms of cooking a thick steak, which of course I’ve always had with wine. I can say emphatically that if someone tells you you have to pair a certain wine with a steak they are most certainly trying to sell you something.  A wonderfully cooked steak, that has a bit of semi-crunchy texture on the exterior from the Maillard reaction (Which doesn’t “seal in the juices” or whatever people tell you) and a juicy interior regardless of any additional herbs and spices that have been added can go with a myriad of wines.  This steak could have gone wonderfully with a heavier bodied white that carried lemony aromas, or a sparkling wine, or a dry rosé, or one of a hundred different red wines.  Having said that, this steak was wonderfully accompanied by the Viña Bosconia because it is also a fabulous wine.  It’s mostly Tempranillo, as all riveting red Riojas are, and this one was displaying more bright red fruit flavors while the earthier flavors played back up.  Surprising myself, I actually let this wine sit in a decanter for a full hour before even looking at it.  That’s willpower.

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Rating: 5/5

Brined cornish game hens, rubbed with clove and paprika and put on the grill. Risotto made from arborio, onions, broth, white wine, golden beets, and spiced with thyme, paprika, and clove. Ligonberries deglazed in white wine, spiced with clove, cinnamon, and thyme; spiked with some honey. Also with green beans sauteed in some olive oil.

Wine: Camino de Navaherreros 2010

IMG_1239Notes: I take delight in exploring the extreme perimeters of what my 4-year-old nephew will even consider eating. Apparently this risotto “Tastes like potatoes,” so I’ll go ahead and consider this to be a win for me on this one given my high number of failures in this game.

Anyway…

Lately I’ve been devouring François Chartier’s Taste Buds and Molecules which highlights his research in matching the volatile compounds (aromas/tastes) of wines to those found in food. While limited to flavor matching, it’s an interesting approach because wine science is just getting to the point where enough information has been cataloged to start doing this. I’ll probably post on topics around this at a later point, but for this experience, just know that the components of clove are chemically the same as those found in a number of red wines and grilled meats always have an affinity for wines put into some oak.

The results were of course spectacular. The theme of clove in varying potency levels in each of the parts of the meal were all brought out by the wine and vice-versa. The red fruit in the wine also made good friends with the ligonberries. Retronasally-speaking (breathing out through your nose after you swallow) all this flavor matching creates this heightened immersion into the food and wine which if done in overabundance could be overwhelming.

By the way, yes that is a guy riding a bear on the label which I think is now one of my favorite wine labels. “Herreros” translated means blacksmiths I believe or a skilled tradesmen, but I have no idea what the “Nava” part would be. So it’s the Path of the something-something blacksmiths that carry spears and ride on bears. I definitely want to take that journey.

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