We chose three wines to compliment our
steak entrée, and three cheeses to enjoy while preparing the meal.
Sur la Table:
My current favorite ros Akakies by Kir Yianni, is unique in its sprightly, dry palate and neon color. The wine is made from the most distinguished varietal of Northern Greece, Xinomavro. Attributes of Xinomavro are quite dissimilar from that of most red wine grapes, and feature captivating vegital notes on a nose nearly devoid of fruit. The grapes earned the name Xinomavro, or "black acid" due to their massive tannic structure and difficulty to tend or master. Contrary to the norm for a ros Akakies retains the nose of a red Xinomavro, and we found it paired expertly with steak!
é, 2008
é, the
2005 Greenpoint Australian Shiraz' saucy attitude and powerful expressiveness made for an unmitigated steak companion.
The 2001 Chateau ste Michelle Meritage displayed surprising strength for its age. With delectable chocolate and dark fruitiness, the supple tannins ensured the wine would drink fabulously with or without food.
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