Exceptional Wine from Portugal Paired with Steak Topped with a Fried Egg
Herdade Do Esporao Quatro Castas, 2014
This blend is made from the very best fruit grown every year; the 2014 vintage is made from 25% Touriga Franca, fermented in stainless steel followed by 6 months of aging in American oak barrels. 25% Syrah, robotic plunging fermentation followed by 6 months of aging in American oak barrels. 25% Cabernet Sauvignon, fermented in stainless steel followed by 6 months of aging in French oak barrels, and 25% Alicante Bouschet, fermented in stainless steel followed by 6 months conditioning in stainless steel.
The head wine maker David Baverstock has created a wine that is modern in style while preserving the nuances of old world varietals and the influence of the earth. Decanter magazine awarded this wine 95 points in the current issue (May 2016) this outstanding wine has “heady black fruits on the nose; spicy, velvety and chocolatey on the palate, with good length and freshness for its concentration.”MV. Nick Oakley also said “dusty tannins, mineral notes and red fruits, combined with elegant oak and a dry finish. Making it a versatile and sophisticated wine; good with food or alone.” This is how, Wine Enthusiast described this wine Deep color and intense. Aroma scented with berries, ensnared in subtle spicy notes. Solid and dense palate with creamy texture, highlighting the ripe fruit wrapped in fine tannins give it structure and a long and elegant finish. When we tried this wine we knew it was truly special and are excited to share it with you. This wine over delivers at $19.99
Warm steak, asparagus, mushroom salad with a fried egg
The Portuguese love their eggs and you’ll find them in all kinds of recipes. A very popular one is steak and eggs. Here is an adaptation with an American spring twist.
What you will need:
2 boneless 8 to 10 oz NY strip steaks(well marbled boneless club, porter house or other steak can be substituted)
1 bunch medium size asparagus
8-10 oz button mushrooms
2 small or 1 medium clove of garlic finely minced
1 medium shallot finely minced
zest of 1 lemon, juice of 1 half lemon (about 1/8th of a cup)
5 tablespoons olive oil
1 tablespoons butter
1 tablespoon of fresh chopped parsley
2 medium red potatoes
salt and freshly ground black pepper
a pinch of nutmeg
a pinch of cumin
2 large eggs.
How to prepare it:
Cube potatoes into ¾ inch pieces, place in salted water and bring to a boil, then simmer on medium low for about 7 to10 minutes. You want firm but cooked through potatoes. Drain and place potatoes in a bowl salt and pepper to taste add a very small pinch of nutmeg and drizzle with olive oil, toss and set aside. Trim the bottom 2 inches off the asparagus and cut into 1.5 inch pieces cut on a bias. Blanch asparagus in boiling salted water for less than 1 minute for firm doneness, drain and toss with a little olive oil and lemon zest, set aside. Cut mushrooms into quarters.
Preheat grill, broiler or skillet to high for cooking steak. Salt and pepper steak as desired, and add the pinch of cumin. Preheat a sauté pan to medium high and add 1 table spoon olive oil, and 1 table spoon butter, add shallots sauté for 1 minute, add garlic and mushrooms turn heat down to medium and sauté for 4 minutes or until seared well.
While the mushrooms are cooking start cooking your steak to medium rare about 7 to 10 minutes. Add the potatoes and asparagus to the mushrooms and drizzle with olive oil and the lemon juice toss, and take off heat and set aside. Your steak should rest for 5 minutes, during which time cook the egg sunny side up or poached.
Plate the asparagus mushroom, and potato salad. Slice your steak on the bias and add it to the salad and top with an egg, garnish with parsley.
Cheers, The Wine Guys