Just as a side note, for some reason this post didn’t go out yesterday (Dec. 11, 2010) like it should have. So here it is now, a day late, but still a great wine.
The Cabernet Sauvignon from Sprucewood Shores Estate Winery is a full-bodied, full-flavored and absolutely sensational red sure to be loved by the big red wine drinker. The wine’s body is complemented with hints of blueberry and the bold tannins make this a perfect meat pairing. Expect aromas of chocolate and bold blueberry. This pairs perfectly with your favorite cut of peppercorn steak or a treat of decadent chocolate. Enjoy tonight, or as it ages well over the next two years!
“Special occassions deserve a good wine like this,” says Gary Killops of Essex Wine Review. “This wine has some good cellaring potential, and I actually believe it will be even better once the tannins have had time to soften. Yes, you can drink this one now, but if you can hold off for a few years I think you will be rewarded with a much better tasting wine.”
Try this wine with the recipe below for a perfect pairing:
Blue Cheese & Bacon Steaks
- 2 (8 ounce) beef rib-eye steaks, cut 3/4 inch thick
- 1 teaspoon steak seasoning
- 3 thick slices bacon
- 2 teaspoons butter
- 1/4 teaspoon Worcestershire sauce
- 3/4 teaspoon Dijon mustard
- 1/2 cup thinly sliced red bell pepper
- 8 ounces small mushrooms, quartered
- 2 tablespoons crumbled blue cheese
- Prepare an outdoor grill using charcoal briquettes stacked 2 to 3 deep. Season the steaks on both sides with steak seasoning.
- While the charcoal heats up, fry the bacon in a skillet over medium-high heat until crisp. Remove from the skillet and drain on paper towels. Leave grease in the pan.
- When the charcoal is covered with gray ashes, put the steaks on the grill. Cook for 12 minutes, turning once, or to your desired degree of doneness. (Yes, I believe we just created that word.)
- While the steaks are cooking, stir the butter, Worcestershire sauce and mustard into the bacon grease. Cook and stir over medium-high heat until butter has melted. Add the red bell pepper and mushrooms; cook and stir until tender.
- To serve, place steaks onto plates. Top with bacon, then blue cheese and then the vegetables. Serve immediately.