Archive for red wine

Geyser Peak Uncensored Red Blend 2011

Winery:  Geyser Peak

Varietal: Red Blend 

Region: Sonoma County

Avg. Price: $ 11

This Red Blend is truly “Uncensored” with a combination of  Merlot,  Syrah, Malbec, Petite Sirah, Cabernet Sauvignon, Tannat, Petit Verdot and Zinfandel. Is there room for any other red varietals?

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Deep purple color with a fruit bomb on the nose of cherry, plum, raspberry, and blackberry. 

On the palette, medium-bodied with soft tennis. No mystery with the fruity tastes but offers different flavors with each sip. A little black licorice, hint of chocolate, cinnamon, vanilla, and slight vegetal on the finish which isn’t long, but pleasant.

Food Pairing:

Because of the different varietals, this wine will pair with almost everything but will pair well with pizza, pasta or burgers. It also tastes great on its own. 

Conclusion:

This “kitchen sink” blend has so much going on it will be easy to please, almost everyone and the perfect wine for novice wine drinkers. Good value,  everyday drinking wine. 

Tertre du Moulin 2011 Grand Cru

Winery: Tertre du Moulin

Varieta: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot

Alcohol: 14.5%

Region: Bordeaux > Libournais> St. Emilion

Price: $15 – Trader Joes

 

Tasting Notes: 

Full bodied with earthy and mineral notes.   Hints of black cherry, plum, black berry and vanilla. The body was medium and dry,  with high alcohol, acid and tannins.

Food Pairing:

Due to high tannins and acid, pair with meats that can stand up to it such as beef and lamb.

Conclusion:

Excellent value wine.  You won’t find too many at this price  for a Grand Cru so grab a few bottles for the holidays as your guests will not be disappointed. Ready to drink now but will likely become better over time.

Steak with Red Wine & Mushroom Sauce

Mushrooms add a savory flavor that makes beef taste even meatier, while red wine brings acidity for balance. Splurge on great steaks in this simple recipe. I personally prefer rib eye steaks  but feel free to use what ever steaks you prefer!

Serves 2

Ingredients

  • 2 boneless rib eye steaks
  • Salt and pepper
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 1 pound mushrooms, sliced (button, cremini, etc)
  • 2 shallots, minced (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 1/2 cups red wine
  • 1 Tablespoon balsamic vinegar
  • Salt and pepper to taste

 

Directions

Bring steaks to room temperature for at least 30 minutes. Season steak with salt and pepper on both sides.

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Heat olive oil in a large skillet over medium heat. Cook steaks 4-5 minutes each side for medium-rare. Add 1 Tablespoon of butter towards the last minute and cook until done.  Remove from pan and loosely tent with foil, allowing to rest while preparing sauce.

Add 1 Tablespoon of butter to same skillet, add mushrooms and cook until soft about 3 minutes. Add shallots, garlic and oregano and cook for 1-2 minutes. Add red wine and balsamic vinegar, scraping the brown bits from bottom of the pan with a wooden spoon. Reduce to low and cook for 4-5 minutes or until sauce reduces and thickens. Stir in 1 Tablespoon of butter to finish the sauce.

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Slice steaks and place on a serving platter. Drizzle mushroom sauce over steak and serve.  A glass ( or bottle)  of  Bordeaux or Cabernet Sauvignon will be the perfect pairing!

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