One thing about taking a butchering class, my freezer is full of meat. Even though it is officially Spring in a few weeks, I'll be able to move the herbs outside. My gardening plans have already started. But today, I am doing a riff on a traditional Sunday Roast Supper. I am making Merlot Pot Roast using this wine, I poured myself a glass as I was searing the meat. I am excited to see how this turns out.
It is a light, dry wine, with simple straightforward flavor. I may even use the pretentious word sophisticated because it is subtle (no harsh after taste) and clean. The dryness is evident and the wine is smooth, easy to drink - not George Clooney, maybe Clive Owen. Because I liked the flavor profile so much, I added garlic and thyme to the roast to see how the flavors meld in cooking. Next, let's see how the wine does when run through the vinturi.
After the Vinturi: This is a good wine. (Jason (in the comments section of his blog), was so on the money!). Decanted, it is smoother, and you taste the youth (it was bottled in 2007) I think that with a year or more on the wine rack, this could be a great wine. I think that I am going to do that, buy two bottles, rack them, and mark to be consumed in March 2010, and March 2012. Then I can go back and see if I was right. Now, it is a 50 degree sunny NYC day, I am going outside to do some yard work before my company arrives.
Iceberg Salad with Italian Vinaigrette
Merlot Roast Beef with Carrots, Porcini Mushrooms, Garlic & Onion
Fresh Pignoli Cookies
Coffee Ice Cream and Amaretto whipped cream
The wine was perfect with supper, I had just enough left over from tasting an cooking for each of us to have a glass (wish I had bought a second bottle - but maybe it was a good thing that I didn't - it is a work/gym night).
Sigh, my only lesson learned today is that I wish I had a dishwasher. Good wine (which I hope will only get better with age); amazing roast, good company and a lot of dishes.