Sunday, July 18, 2010

Raphe's Remarkable Ribeye

French-Boned Cowboy Ribeye for 2: Pan Seared & grilled ribeye, caramelized vidalia onions and fried corn w/ green chilies & sun-dried tomatoes for a little kick. I paired that meal with an '05 ST.FRANCIS Merlot. The Merlot was $19 @ Stones River Total Beverages, here in the Boro. The wine was dark fruit on the nose and tannic at first (like cheeks sticking to your gums tannic) but within a hour, the wine became much less tannic and more balanced. It had a smoky-oak smell as well and the finish was nice. If you're a Merlot fan, give it a try. Cheers to all...

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