a little pick-me-up pud

porterhouse steak salad and cosmo red

pak’n save had some really good deal today – 4 porterhouse steaks + 6 fresh eggs + 1 onion + 1 bag of fries for NZD13. So that’s how I turned a raw piece of porterhouse steak into a salad for dinner tonight, accompanied by the remaining Cosmo Red by Millton on the side: clear, dark cherry red core with a thin meniscus; perfumed, spice, oak, liquorice, macerated ripe dark berries on the nose; juicy black doris, tart red berries, cinnamon, cloves, oak, dark chocolate on the palate; medium to medium-plus acid; medium-plus finish; smooth, satin-like tannin. slightly bitter and spicy aftertaste introduced an extra dimension of complexity to the wine. For just NZD17, this was really really tasty!

some old les cazetiers and a vintage henriot

Brought a magnum 88 Henriot Rose to dinner yesterday evening and it was superb: copper-salmon pink core, bright and crystal clear; very fine & persistent effervescence; clean, nutty, ripe red apples, cream on the nose; tasty, slight sherry-tones, tart pink grapefruit, smoky and oak flavours on the palate; medium-plus acidity; long finish. Drinking beautifully but has the potential to age gracefully too.
A good friend shared two aged Burgundy that she acquired recently and they were also in excellent conditions. Both corks came out perfectly. The 1979 for me was floral, elegant, poised and well integrated while the 1986 was a little more masculine but fell short on the acidity and finish. Both were supposedly “off-vintages” but they were surprisingly good with all the seafood we ordered. And for the first time in a long while, I didn’t get any pressing request for beef or meat dishes when there’s still red wines involved

1979 Gevrey-Chambertin Les Cazetiers, Vallet Freres
Garnet-ruby core with a bricking rim, not as crystal clear as the 86; Muted nose on first whiff but opened up quickly to reveal prominent rose petals, dried orange peel, dried red berries; dried hawthorn, dried red fruits, leathery, slightly metallic; medium to medium-plus acidity; medium-plus finish; smooth tannins.

1986 Gevrey-Chambertin Les Cazetiers, Vallet Freres
Ruby red with a salmon-orange rim; red flowers, bacon fat, dried meat, cloves, a little dirty; dried salami, iberico, dried red fruit on the palate; tannic grip was prominent; medium acidity and finish.

 

 

everything with fries

could hardly finish the set meal but the har jeong kai burger wasn’t bad, just a tad too oily. The fries with sour cream on the side was decent; the coleslaw was forgettable. Not a bad place to catch up with an old friend from home. I was told their Nutella tart was excellent. Tempting.