Asian steak
It’s Sunday dinner time again, and Ruth & I are making steak. We had some leftover pineapple, so we went with more of an asian influence.
I marinated the steaks in a orange teriyaki glaze for about a half hour, and then pan-seared them, whilst cooking the pineapples in the next pan. We ended up with charry, steaky goodness. The carmelized sugar adds a nice complexity to the steak.
We’re pairing this with an Argentinian cab that is a steal at 14.99. At first swallow, I detected an unusual amount of cherry with some light woodiness. It didn’t necessarily have the dark fruit and cassis I prefer in my cabs. As the wine decanted and got a little air, the flavor deepened and I got some great balance, with deep tannins and a hint of tobacco. This wine’s a bargain at $18; at $15, it’s a steal.
2006 Tapiz Cabernet Sauvignon - 90
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