Hi Everyone,
My family and I had the pleasure of drinking a bottle of your 2007 Magnafique Bordeaux blend on Saturday night. At the recommendation of Troy, I had purchased a decanter for the occasion. Before everyone arrived, I started the decanting process which lasted two full hours. It was well worth the wait as all six of us were thrilled with the wine. As a blend should be, it was incredibly smooth and everyone was amazed it was made from a wine co-op and not a commercial vineyard. We did not feel that there were any overpowering flavors to point out in smell nor taste, but perhaps our pallets are not refined enough to be able to pull out flavors such as oak, raspberry or charcoal. We paired it with both Asian Beef Skewers (recipe below) and also dark chocolate and the beef especially was a superb match to the wine. We were honored to taste your wine and would gladly do so again in the future. J
Asian Beef Skewers
3 Tbsp. hoisin sauce 2 cloves garlic, minced
3 Tbsp. sherry (or other booze) 1 Tbsp. minced fresh ginger (or 1 tsp. candied ginger)
¼ c. low-sodium soy sauce 1 ½ lbs. flank steak
1 tsp. bbq sauce 1/2 Tbsp. red chili garlic paste, or to taste
In a small bowl, mix together hoisin sauce, sherry, soy sauce, bbq sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into ¼“ slices. Place slices in a 1 gallon ziploc bag. Pour marinade over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak onto skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness. Makes 3 servings.
Thanks for the fantastic wine!
Alecia Hoobing
Alecia Hoobing
R&D Project Manager | Enterprise Core Firmware
Hewlett-Packard Company | Boise, Idaho, USA
alecia@hp.com | (208) 396.4435
No comments:
Post a Comment