So I was asked what wine with chicken liver pate? Only one3 answer, Vouvray unfortunately I already hit the Viking on Saturday but had a nice little bottle of a sec version which did quite nicely. Not as complex as the Viking but bright apples, candied fruit and a little honey a very nice first course.
The Masi was admittedly not the best choice for a steak but I really wanted to try it. It was way to pruney for meal, we will try it tomorrow.
The Chantegreve Graves was the substitute and stood in for the steak quite well though not as complex as I would have liked.
The steak was cooked sous vide and then finished on the grill, incredibly consistent medium rare we have become quite convinced, This steak would have been a bit tough cooked conventionally but in the sous vide it was juicy and tender quite memorable.