On Steaks (Jean Luc Colombo)

Just thinking back to my earlier post, steaks are so easy to pair with red wines that you've tasted before. Think back to what the wine tasted like and then season your steaks accordingly.

Example, I'm thinking of Syrah. One by made by the man who said this:

Cornas is part of the Northern Rhône hillsides, which is where Syrah comes from, and where Syrah gives its greatest expression. At the same time, the hills of Cornas benefit from Mediterranean influences, which bring a lot of character to the wine.

Cornas' hero, and non-traditionalist (supscription required?) Jean Luc Colombo's Les Farot Syrah, 2006 Côtes du Rhône. It's 100 % Syrah, yummy with spice, juicy, with a nice earthiness accompanying a grip of fruit and nicely balanced tannins. His "non-traditional" ways: French oak, destemming, and green harvests.

Here's what I do with the steak: rosemary, some garlic (completely optional), olive oil, and cook to R- (rare minus) by special cooking method not permitted in restaurants per health regulations. Then sear the steaks under some fire after seasoning with sea salt, fresh cracked black peppercorn, fresh rosemary, thyme. Think garrigue when seasoning.

Sidenote:

Speaking of steak wines, Wine Spectator's Sam Gugino talks about Wagyu Skirt (skirt steaks are one of the butcher's cut (like hangar steak) and red wines like a California meritage, Super Tuscan, Aussie Shiraz (Mollydooker's $90 Carnival of Love), and an Argentinian Malbec. Mollydooker, with 95 pts, was the only one to receive a plug because it was deemed WS worthy. Don't get me wrong, it's a great wine, in the same level as this.

Beckstoffer grapes are on James Laube's newest hot list of California Cabernets and understandably so. My last Beckstoffer encounters were through several wines by Anthony Bell's Bell Wine Cellars, and a 1995 Guenoc Beckstoffer IV from over a year ago.

Facebook plug to Bell Wine Cellars and a bravo to Anthony Bell for the 2004 Sonnette! I'm looking forward to reviewing his Clone 6 Cabernet Sauvignon.

2002 Shafer Relentless

I've always been a fan of Shafer wines. Back in the day at Hamiltons, I credit Shafer wines with my epiphany and what has become a well-paying job for me as a sommelier. I'd have to say it was a toss up between Shafer's Relentless and Firebreak, but what sealed the deal in 2005 was their Hillside Select. Now, on to the note for the 2002 Relentless.

Deep purple colors with minor fading on the edge. Dark fruits, meat, pepper, herbs (rosemary on 2nd day), subtle cedar aroma. Full-bodied and well-balanced with flavors of dark fruits (my mom tasted plums; sounds like her palette is developing nicely), pepper, and a creamy mid-palate texture followed by integrated tannins and a mild acidity.

When I opened the first bottle of this half-case awhile back (about 1 year ago) I thought it was at or near its peak. Now, I feel it can go a bit longer; I've got two bottles left.

Current vintage: 2006.

I recently tasted the 2005 Hillside Select and was thoroughly impressed. It's almost shameful to drink it so young, but it's seductive and extremely delicious. Too bad the Hillside Select mailing list is closed :(

Belle Pente

Belle Pente (pronounced "bell pont", meaning "beautiful slope") makes several wines from vineyards throughout Oregon's Willamette Valley. I've had the pleasure of tasting 3 of them: 2007 Pinot Noir (Willamette), 2007 Pinot Gris, and 2006 "Belle Pente Vineyard" Pinot Noir.

The 2007 Pinot Noir is unfined and unfiltered and lighter in style for a typical pinot noir with bright garnet colors radiating through the cloudiness. Strong earthy aromas dominate upfront but as the wine opens, red fruit aromas emerge with a subtle spiciness across the nose. Great flavor.

The 2007 Pinot Gris comes from Yamhill County and undergoes long, cool fermentation in stainless steel, with an extended sur lie and exposure to neutral oak. Nice flavor.

The 2006 Belle Pente Vineyard Pinot Noir is from the Yamhill-Carlton District, planted in 1994. It's made with indigenous yeast and spends 18 months in French oak. It's full, rich, and complex with an excellent display of black fruit alongside a spicy characteristic, reminiscent of Burgundy, accompanied by earthy flavors.

ADDENDUM: For the Burg-hounds.