On Saturday evening, I prepared a grilled T-bone steak (New York Strip/Filet on the bone) with creamy mashed potatoes, green beans with bacon, and sauteed mushrooms for dinner. I paired the meal with a Bordeaux Blend that complemented the steak’s saltiness and richness.
2018 Chateau Laroque Saint-Emilion Grand Cru (Grand Cru Classe)
Tasting Notes: Black and blue fruit, tobacco, floral, spice, oak, vanilla, leather, earth, cassis, and black tea
Characteristics: Medium + bodied, with a long, smooth, and layered finish
My Review: 4.3+ / 93+ points
