Sunday, April 3, 2011
Pessagno Pinot & French Cut Bone-In Ribeye
unWine'd with a pour...
Rub for the rib-eye:
Garlic infused EVOO, minced garlic, crushed rosemary, kosher salt and fine ground black pepper. After a light coat of the EVOO, I just use a nice size pinch of all the spices and let'm sit @ room temp for a couple hours before grilling. 6 mins on each side w/ the grille @ 450 degrees for a nice med-rare. Cheers to all...
The vino: '07 Pessagno, Spring Grove Vineyards, Pinot Noir - San Benito County
I decanted this wine for one hour and it opened up nicely. The wine has red fruit / cherry on the nose with nice acidity. The mid-palate showed some vanilla due to American Oak aging and the wine has a nice lingering finish. I like the structure and complexity of this wine. It was very nice with the grilled rib-eye.