Notes on tonight’s event
20 people attended this wine/food paring, at a rather exclusive restaurant that is known for it's steak, and although the menu was rather limited, we were certainly treated to some out-standing steak (& wine). The venue was planned by the restaurant, and attended by others (outside of our group), but we were seated in a private room, and had a sommelier who did a good job of explaining the different types of steaks, and wine pairings. It was interesting that two of the main courses we had a comparative tasting of different types of steaks served with the same wines. So we were comparing both the wines and the steaks. The steaks were served alone on plates , and the side dishes (potatoes & asparagus) were passed.
Although there was no quaffing included in the menu, the restaurant did pour some of the wine that was to be served with the first course for those who wanted it, so we had somthing to enjoy while we were gathering and mingling.
The Panko Crusted Chevre featured warm cheese on arugula, and paired very nicely with the Matanzas Creek Sauvignon (which was crisp, clear, and food friendly).
The Seared Sea Scallops were served cold, and were very tasty with the Pinot Noir ( which had notes of rose pedals, red cherry and black tea).
The comparative tasting of New York Strip and Filet Mignon, both prepared with simply salt and pepper, (with no sauces) and paired with with a very nice Cabernet (rated 90-92 by Vinous). This delicious, full bodied, wine was a blend of Merlo, Malbec, Cabernet Franc, & Petit Verdoc, was plump, juicy, & forward, with hints of dark cherries and spice stood up nicely to both steaks.
The next comparative tasting was Rib Eye Steak which were either dry-aged or wet aged, were paired with Free Mark Abbey Cabernet (WA 93), which was another full bodied, blend was complex, & expressed aromas of bosenberry, bing cherry and chocolate truffles , oak and cinnamon). The Chateau Lassegue , (a rich Bordeaux, which tasted like dark red fruit with a hint of graphite), had a medium long finish, was the second wine served in this Duo course, was very good, but it was difficult to compete with the Free Mark Abbey.
The classic dessert was beautiful and tasty. Although no dessert wine was served, most of us had wine left over from the other courses to enjoy.
Truthfully, it was difficult to rate the different types of steaks and/ or the preparation of the steaks, and to also rate the wine pairings but it was definitely a steak (& wine ) lovers dream, and we all got nice boxes of left-overs to enjoy tomorrow!