Tonight, the entire dinner was prepared on the grille. Flat Iron Steak (not be confused with flank or skirt steak), Hearts of Romaine, French Bread and Yellow skin potatoes.
I was introduced to a new Spanish wine & grape last evening, Monastrell. Unbeknownst to me, Monastrell is grown in several parts of Spain and France. The origin us unknown, for sure, but it originally took on the name Mourvedre. Today, Monastrell is the 5th most popular varietal in Spain, as it relates to acreage.
The bottle we tasted last evening was fairly young, very tannic and astringent upon first tasting. After it had been decanted for a hour, it became much more balanced and less tannic with a mild finish. This wine would be well suited for roasted beef or beef stew. Cheers to all...
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