I usually save my CdPs for smoked meats and use Bordeaux blends for steak, but with the strong pepper, I felt this was the time. There wasn’t as much pepper in the wine as I’d hoped, but everything was still great.
Nose: Amaretto, cola, leather, tobacco, Parmesan, something sweet I can’t place (honey?), minty herbs more than floral, but both are there
Palate: macerated generic dark fruit (that faded quickly), salinity, pepper, soil, just general garrigue or forest floor
Finish: Tannins linger in a gritty way, just barely hanging on
by rockytopbilly
3 Comments
Lovely, please include me next time.
Great food and wine experience. The best match I ever had with steak au poivre was at (1 star) Bell’s in Los Alamos, CA paired with a Tiare (Collio) Sauv Blanc. Match to the sauce, not the protein!
Perfect pairing