'05 Geyser Peak Cabernet

unWine'd with a pour...

'05 Geyser Peak, Alexander Valley, Cabernet (~$16 USD). The vino's nose was dark fruit that resembled black cherry and blackberry, nice tannins and a slight hint of dark chocolate on the mid-palate. The finish was fruit and a bit of lingering tannin. Very nice for the price.

...a few wines tasted in twenty-eleven

unWine'd with a pour...

'07 Mayo Family Syrah - purchased from Lot18

unWine'd with a pour...

I recently joined Lot18 which is a site where you can search for and see special prices for many different wines.  You can check it out to see if you find deals that interest you.

Click link below:
Lot18


My first purchase was '07, Mayo Family, Syrah (Page/Nord Vineyard).  As always, I researched the prices on-line, checked the wine's rating, tasting notes, et al.  The wine was in my price range and the tasting notes appealed to me.  I bought 4 bottles and have had one to date.

This wine is a dark garnet toward inky purple in color with dark fruit on the nose.  This wine has the roundness of a nice Cabernet but with that hint of spiciness you expect from Syrah.  I thought the mid-palate had hint of vanilla & plum, though slight.  The wine has nice structure, not tannic but with a nice lingering finish.  I will decant the next bottle and see how that effects the taste as I didn't have time to do that with the first bottle.  I will enjoy the other three bottles.

Cheers...

Sweet - Smoky - Spicy Bone-In Prime Rib

Prime+ Bone-In Ribeye
Source (Butcher Block, Franklin, Tn)  Thanks, Bruce...


unWine'd with a pour
(wines notes pending)


Slow smoked with a little cherry wood.  I seared the rib in a 450 degree oven for 25 minutes and then transferred the rib to the smok'r.  Smoking time will vary, internal temp is the key regardless of time but low and slow is good.  I pulled this rib from the smoker @ 125 - 128 degrees internal.  Afterwards, I wrapped it in aluminum foil for 30 minutes before slicing & serving.  A couple of the end pieces are a little closer to medium doneness but the remainder is as you see it in the top photo.  This Prime+ Ribeye was the best I've ever had.  The tenderness and fat marbling was excellent.  Rib below - 16 lbs.

Miscellaneous prep photos...

Rub recipe:

Prim Rib / Smoky-Spicy Dry Rub for 14 - 16 lbs

1 1/2 cubs cacao nibs, slightly ground w/ mortar & pestle (thanks to my sister for the expedited delivery of the nibs)

6 teaspoons hot red pepper flakes

8 teaspoons cumin seed, grond finely w/ mortar & pestle

4 teaspoons ground mustard

4 tablespoons chipotle chili powder or chili powder

4 teaspoons smoked paprika

4 teaspoons ground allspice

6 tablespoons light brown sugar, packed (Use less or more according to your taste.)

6 tablespoons kosher salt or fine ground sea salt

Mix thoroughly.

Apply a generous coat of EVOO to the entire Prime Rib and then apply a generous coat of the dry rub.  You may have some left over if you choose not to use all of the dry rub mixture.

Simply, Thank you... Steve Jobs

Without your innovation and entrepreneurial spirit, this blog would not exist in its form.

Dry Aged NY Strip on Red Oak

unWine'd with a pour...


Dry Aged NY Strip on Red Oak:
Prep, well, you don't need much prep for Dry Aged beef.  I put a little EVOO, black pepper and ground sea salt on the steaks for seasoning.  Afterwards, I let'm sit for a couple of hours at room temp.
I'm not usually a NY Strip fan but the dry aging process did the trick for this cut of beef.  It's as tender as a rib-eye and the flavor of the dry aging is unmatched.

Pick-up your Dry Aged Beef @ Wholes Foods in Franklin, TN.

Seared 2 minutes on each side and then grilled on Red Oak plank until the internal temp was 125 - 130 degrees for a nice med-rare.

09 Seghesio Zin - inky purple in color, jammy, dark fruit - maybe blueberry - on the nose, not tannic but with a slight spiciness and lingering finish. You'll be looking for a second bottle. 
Cheers...