*When I get fresh shiitake mushrooms, I remove the stems, tear them into strands and cut into small pieces. I sauté them with finely chopped shallots in olive oil. This is a handy thing to have since it can be used in many ways. The separated caps are then placed in a ziploc bag with paper towel which makes fresh shiitake last longer. I took the picture before I put on the sauce.
For wine, we decided to open one of the older vintage of Joseph Phelps Insignia that we had. This was 2004 vintage (picture #2). I decanted it about one hour before serving. It had some sediments which were left in the bottle. The wine had a slight tinge of brown at the edge indicating some age but tasted quite good with a well-controlled classic California cabernet profile upfront dark fruits, a bit of vanilla. and chocolate ending with a firm but mellowed out tannin. Perfect!!
With the steak and reduced port wine sauce, this 2004 vintage Insignia went so well.
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