A Big Cabernet for a Big Holiday
What is your favorite bottle of wine under $50?
A question I have been asked a lot. With fineness, balance, and complexity I find myself recommending this wine over and over again. It’s one of the nicest bottles of wine I have had this year.
Spann, Cabernet Sauvignon, Mayacamas Range, Sonoma County. 2012, "Fourteen Barrels "
This limited wine comes from the Spann Estate vineyards nestled amongst the majestic coastal redwoods of the Mayacamas Mountains grown at 1700 feet in there steeply terraced mountainside vineyard. Made and influenced in the Bordeaux style this blend is made from of some of the best American fruit grown (Cabernet Sauvignon 79%, Cabernet Franc 14%, Petite Verdot 7%), which is aged in 36 months in French oak barrels. The bouquet of this special wine is of marvelous red cherry, light spice, and a touch of cassis, that lead you to a beautiful medium/full bodied wine that is round with balanced fruit and well integrated tannins that has complexity and elegance all the way through its long finish. Only 344 cases of this wine were produced, and it truly is special, you should tree yourself or someone to it.
Slow-Roasted Beef Tenderloin
What you will need:
1 center-cut trimmed beef tenderloin
2 to 3 pounds serves 4-6
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
4 sprigs thyme
1 shallot, roughly sliced
Finely minced chives, for serving
Coarse sea salt, such as fleur de sel or Maldon, for serving
How to prepare it:
The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.
When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C).
Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.
Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve.
Recipe adapted from J. Kenji Lopez- Alt, via seriouseats.com
Merry Christmas & Happy Holidays,
The Wine Guys