Steak & Vosne-Romanée
Working our way north, we have exited the Côte de Beaune and have entered the Côte de Nuits. While the Côte de Beaune produces both white (Chardonnay) and red (Pinot Noir) wines, the Côte de Nuits produces almost exclusively red wines. The top Grand Cru wines can cost >$500 per bottle, a little out of our price range! Today, we’ll have dinner in Vosne-Romanée (virtually, of course).
map credit:wikimedia commons
I would usually choose a bigger red wine when I’m going to grill a steak. However, we’re dedicated to Burgundy for a couple of weeks, so Burgundy it is. Actually, now that we are into the Côte de Nuits, these wines have a bit more power than some of the wines from farther south, so they can be a good choice for steak. Brussels sprouts, mushrooms, and sweet potato provide plenty of earthy Burgundy-friendly flavors to match the steak to the wine.
While it’s possible to find some village level red Burgundies that are not terribly expensive ($20-30), I have not found village level wines from the Côte de Nuits in this price range. Even on sale, they are pricey. Still, if you spend the money to acquire a nice variety of wines from the entire region, you may find you have gained an understanding you would have otherwise missed.
Mugneret-Gibourg Vosne-Romanée 2007 ($50 on sale)
This was a very nice wine.
Eye: Slightly warm red in color. Pretty deep color for Pinot Noir, transparent at the edges, but opaque (barely) in the center.
Nose: Barny at first opening. After a little while, cherries and a bit of pine or herbs.
Mouth: Definitely cherries and pine needles. Lively acidity and some nice tannins in the finish, but not too obvious.
The wine stood up well; cherry flavors in the wine became more prominent in the presence of the steak. No complaints!
We keep a ready supply of bread dough in the frig, thanks to Artisan Bread in 5 Minutes a Day. Today we made a nice focaccia stuffed with olives, cherry tomatoes and sprinkled with herbs.
The sweet potato and the bread were done in the oven, and the rest of the meal was made out on the grill. The veggies were made in a grill basket in two shifts. Onions and mushrooms tossed in a bit of olive oil. The brussels sprouts were also tossed in a bit of oil with a sprinkling of kosher salt and some freshly ground pepper.