Chateau Siaurac, Lalande de Pomerol 2009
Made from vineyards that were founded in the 18th and since 1832, the vineyards have been tended to by generations of the same family creating consistency and reliability in the style of the fruit. The 2009 vintage was made from 80% Merlot, 20% Cabernet Franc, fermented in a combination of concrete and stainless steel vats followed by aging in 15%, new, French oak barrels for an average of 12 months.
This very well balanced wine is medium in body with enticing aromas of dark plum cherry and black currant, followed by subtle earthy spice. Fine tannin structure and 6 years of bottle aging have given this wine a supple mouth feel and an integrated richness revealing flavors of plum cherry and mocha with a slight truffle-like earthiness, leading you to a finish that lingers just the right amount of time. This layered bottle wine can be enjoyed by itself or will complement most medium fare very well.
Both of the wine guys have this wine on our personal wine lists, and it a bargain at $27.99 (even a better bargain if you assorted it with 5 other bottles for 10% or assorted with 11 bottles for 20% off) RP88,WE90
Pairing-Herb Roasted Beef Tenderloin
Beef tenderloin is a special (and expensive) meal to serve, so you want to be sure to cook it just right.
What you will need:
1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat (Grass feed if possible, ask the butcher for a choice or prime and well marbled)
2 tablespoons vegetable oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
8 tablespoons unsalted butter (1 stick), at room temperature
2 medium garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
butcher’s twine, as needed.
How to prepare it :
Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels. (If one end of the beef is noticeably thinner than the other, tuck the thinner end underneath and tie where you tucked with butcher’s twine. This will help it cook more evenly.)
Using your hands, rub the tenderloin all over with the oil, sprinkle with the salt and pepper, and rub until evenly coated; set aside. Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes.
Transfer to a 13-by-9-inch baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes. Meanwhile, make the butter mixture. Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined.
When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin. Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium rare, about 25 to 35 minutes.
Transfer the beef to a cutting board and tent it loosely with foil. Let it rest at least 20 minutes before slicing 3/4 inch. Collect the pan drippings in a dish to spoon over beef after serving.
I served the beef with mashed turnips and potatoes with sautéed spinach and a glass of the delicious mostly Merlot.
Enjoy your new discovery,
The Wine Guys