Our local grocery store had a great sale on Beef Tenderloin so I ended up picking up a 3.1Kg Beef Tenderloin. Over 6lbs of meat for 4 people is a little much but I figured I could use up the leftovers over the next day or two. Since the main course was going to be huge I didn’t bother with doing an appetizer. I did pick up a chocolate cake for dessert which means I had two dishes that pair wonderfully with Cabernet Sauvignon. As I had two courses I decide to go with 2 Cabs in a little head to head competition.
I picked a 1995 Chateau Ferriere from the Margaux region of Bordeaux which was a birthday gift from Mick and Amy for my wife. I also grabbed a 1999 Stag’s Leap “Fay” Cabernet Sauvignon which been on the rack for a while and I wanted to try it.
Normally I break these articles up by course but today I’m going to break them up by wine as I will review the Ferriere first and the Stag’s Leap in the second part.
The nose on the Ferriere was a mix of raspberry, cedar, smoke and marzipan. The wine had subtle flavours of plum and cocoa. I did find the wine a bit ‘thin’ as the fruit was very mild and the tannin and acidity were very soft. It was an OK pairing with the Beef Tenderloin but was quite nice with the chocolate cake.
Here is the group rating for the wine – Mick - 85, Mark - 87, Kathy – 85, Amy – 87, Overall – 86.
It is nice having great friends like Mick and Amy as you can ask questions you really should be asking like ‘how much was the wine?’ Mick recalled it being on sale for $80. I asked about the price as I was going to Blog about it here and it is kind of hard to review correctly without knowing the price. I liked the wine but wasn’t blown away by it; it may be that as it was a 1995 that the wine was a touch past its prime.
Click here for Part 2
No comments:
Post a Comment