Bessie Take 1 and a Big Fat Merlot
Yesterday, I came back from Dallas, Oregon with 300+ lbs of beef in the back of my Mini Cooper S. We had ordered a half-cow (heretofore named Bessie) from McK Ranch which we split with a co-worker of mine. Tonight we had our first cut. It was a round steak. I marinated it in Lea & Perrins for 30 minutes and broiled it. On the side we had brussel sprouts from our CSA and cheddar mashed potatoes from a local farm. Other than the 2004 Switchback Merlot from Napa, it was a very, very local meal.
How was it? Good. Needs work. I have, in the past, hovered between a very small number of specific cuts of beef that I know how to deal with: NY strip, tenderloin, sirloin, petite sirloin and skirt mainly. This one was new to me and, in future I think I would marinate longer with more acid, perhaps some lime; break down that muscle tissue a bit. Nice flavor though.
The Switchback is massive. Not a “food wine”. At 15.5% alcohol and, I think, a tiny bit of residual sugar, this is almost a dessert wine. Not generally my style, but fun in a hedonistic kind of way (to borrow from Parker). A rich chocolatey nose with a touch of rose (EA?), massive and mocha-like, no, more like mocha mousse in the mid-palate and coffee-flavored sandpaper on the finish.
So, thank you Bessie for giving your life for our sustenance and enjoyment. I will endeavor to do a better job with your delicious meaty flesh next time. And hopefully choose a wine that complements your subtle and delicious flavors a little better.
Amen.