Our sixth and final steak and wine pairing experience at Chateau Cellars was an exceptional culinary delight.
The melt-in-your-mouth slow-roasted beef tenderloin, accompanied by a delectable mushroom demi-glaze, stood out as my personal favorite. Regrettably, I was unable to savor the dish further due to the satiating effects of the tasting.
The Chateau Valandraud Grand Cru Classe Saint-Emilion Bordeaux 2019, a deep purple wine predominantly composed of Merlot with a subtlety of Cabernet Franc and Cabernet Sauvignon, provided an exquisite pairing. Its rich and complex bouquet of black and blue fruits, complemented by hints of chocolate, oak, spice, and leather, harmoniously enhanced the subtle flavors of the tenderloin.
The simplicity of the preparation, with the tenderloin quickly seared to retain its rare and juicy texture, allowed the mushroom demi-glaze to further elevate the dish. The pairing with a profound, full-bodied Bordeaux, characterized by its brilliant tannins, further accentuated the meat’s subtle nuances.
I rated this wine an impressive 4.7 out of 5, or 97 points.
