Southern Italy at its Best: IL Falcone Riserva Paired with Hanger Steak
Rivera, IL Falcone Riserva, Castel Del Monte. 2009
When I started to do research on this wine I found there was very little not said about this wine having being reviewed by most of the prominent wine writers, so here is what they had to say. Composed of 70% Nero di Troia and 30% Montepulciano. The bouquet boasts a wild side with bramble, forest berry and pressed violets. Other aromatic components include toasted nut, licorice and tar. The tannins are softly polished and help to give the wine a silky texture. This may be the best vintage of Il Falcone Riserva that I have come across. Drink: 2015-2021. Score - 93. (Monica Larner, robertparker.com). “Savory, smoky and brooding with fleshy black fruit aromas and flavors. Ultra-delicious and smooth already in texture. Southern Italy has undergone a quality revolution. Pair this wine with hearty meat dishes. “Herb and ashy smoke notes underscore this creamy red, which offers expressive flavors of plump cherry, violet, rich leather and sanguine beef. Well-knit and juicy, featuring light tannins and lots of ground spice accents on the finish. Drink now through 2025, 90 WS “ $34.99 but drink like a much more expensive wine
Marinated Grilled Hanger Steak
Some time you come across a wine that screams steak and this one does. Hanger steak use to be thought of as a lesser cut of beef; now days it is considered by many to be the best cut, and if you haven’t tried it you should because it’s getting scarcer and more expensive.
What you will need:
4 tablespoons Dijon mustard
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
2 sprigs rosemary, picked and finely chopped
Juice and zest of 1 lemon
2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
Extra-virgin olive oil
How to prepare it:
In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Smear the steaks and let them hang out in the fridge overnight or up to 2 hours in the fridge.
Preheat the grill, or grill pan.
Season the steaks with salt. When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing. Recipe courtesy of Anne Burrell
Cheers The Wine Guys