Tonight we had a couple of close friends over for dinner.
It was meant to be an was a very simple, easy dinner.
We had a lion of Prime beef that was dry aged 33 days and then cut into 3 inch think NY Strips...we cooked two on the grill. Charred the exterior on the sear burner, then cooked to 110 degrees F. Warm Red center....just outstanding beef.
Ratatouille of Eggplant, Onions, Zuchini, rep peppers, garlic tomatos....
Served with 1986 Rausan Segla(margauux)...simply outstanding wine. Notes hints of smoke, dark fruit, anise,....hint of vanilla...amazing integrated tannins...
This wine reminded my of why I enjoy good bordeaux.