I was at the farmers market again today. After last night's wonderful fish dinner, I wanted to pick up something a bit meatier. Steak was on sale. I bought a great big dry aged T bone steak for just over $8. And then I bought wine:
So tonight we're having grilled steak (rare to m-r) sauteed oyster mushrooms, and grilled potatoes (like yesterday, 'cause they were so good).
Here is what I'm going to be thinking about when tasting this wine:
*I'm hoping for concentrated fruit, and some tannins--the concentration owing to the hot 2007 vintage
*Will it be closed, or open?
*How did it pair with the steak?
Look back soon, for the answers to these questions, and my full review.
Matt
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