My apologies for my delay in getting out my tasting notes from the Chateau Cellars Steak and Wine pairing on 4/27. I underestimated the pain and my typing ability after carpel tunnel surgery. I will spread out the tasting notes over a few days.
So here we go…
#1 was a Pan Seared Top Sirloin with Bernaise Sauce.
This was one of my favorites of all of the steak preparations. The top sirloin is a lean, thick cut of steak with a bold and beefy flavor. It was delicious on its own however the hint of flakes of sea salt gently sprinkled on top along with the herby bernaise sauce made for a perfect mouthful.
I thought that the Barolo and the Bordeaux wines were the stand out of the evening and paired exquisitely with each of the steaks which honestly I was expecting the Cabernet Sauvignon to be more of the stand out. In this particular pairing, I preferred the Barolo and Burgundy wines.
The Barolo was a 2018 Piedmont Barolo called Luciano Sandrone Le Vigne. It had a 96 pt review and in my opinion, a very accurate rating given its classic Barolo characteristics. On the nose aromas of tar, rose and pepper. On the palate red fruit, floral and vegetal notes with an earthy, fruity lasting finish.
The Burgundy was a 2020 Domaine Tollot-Beaut Corton Grand Cru. It was rated 94 pts which I thought was a little high for my liking. I thought the balance of red and black fruit, earthy, oaky, peppery and hint of citrus highlighted the meatyness, salinity and herby vegetal flavors in the tender steak and sauce.
In the first pairing, I thought the steak complimented the Barolo where as in the second pairing, the Burgundy complimented the steak and sauce. Regardless the steak, a less expensive cut of meat than it’s cousin, the filet was prepared beautifully and paired with either wine was a definite winner.
