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.

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