This edition of WA’s Lowdown is designed to teach you everything you’d want to know about a beautiful French red from the Golden Oldies monthly journey: the 2010 Château de Cugat Bordeaux. Get droolin!
The Nitty Gritty
Home: Bordeaux, France
Variety: Merlot, Cabernet Franc, Cabernet Sauvignon
Vintage: 2010
Occasion: Varnishing a fine mahogany chest
Best Paired with: French Onion Salisbury Steak
Rock out to: Johnny Hallyday- Retiens la Nuit
The Tasting Notes
Bordeaux is a wine steeped in a history of trade and wealth. (It’s hot s*&t.) Even in the “humble” parts of the ‘hood, timeless wines like this are being crafted each year. Envision royally round, saturated plum-berry fruit with fennel, cacao, and clay grip on your tongue… from the epic 2010 vintage to boot. Age it for years, or soak it up with steak frites. Any way you drink it, you’ll feel like a king.
Nose: Violets and plums in a pottery studio
Palate: A layer cake of black cherry, sage, underbrush, coffee and a hint of graphite (ridiculous… we know)
The Perfect Pairing
French Onion Salisbury Steak, courtesy of Food.com
- 1 1⁄4 lbs ground chuck
- 1⁄4 cup minced fresh parsley
- 2 tablespoons scallions, minced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 cups onions, sliced
- 1 teaspoon sugar
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1⁄4 cup dry red wine
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour
- 4 cheese toast (in frozen food section, or make your own)
- 4 teaspoons minced fresh parsley (garnish)
- 4 teaspoons parmesan cheese, shredded
- Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
- Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
- Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
- Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
- Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
- Serve steaks on Cheese Toasts with onion soup ladled over.
- Garnish with parsley and Parmesan.
