We don’t often eat steak at our house, but Michele had bought these two recently so we decided to make a classic meat and potatoes dinner to celebrate our first meeting — 52 years ago!
Brut Methode Traditional 2018 made from 100% Gringet, an endemic grape variety of Savoie France Domaine Belluard. The vineyard is at 450 meters and the exposure is south. The soil is chalky of the Chablais mountains: little stones. Glacier sediments: yellow marls. Hand-operate harvest. There is a very soft pressing of the grapes. Traditional vinification with alcoholic and malolactic fermentation with native bacteria and yeast. 60% of the vinification is carried out in egg-shaped concrete vat. Rough filtration on egg whites. The wine has floral notes, pleasant fruity aromas and flavors with a slight hint of minerality. The winery is located in the heart of the valley of the Arve between Geneva and Chamonix Mont-Blanc.
To go with the wine, some smoked salmon
Smoked salmon with cream cheese on pumpernickel
Steak in the frying pan
Potatoes ready to roast, dressed with olive oil, salt and pepper
Broccoli Rabe sauteed with garlic
The plate
Chianti Classico Riserva 1997 Terreno made from Sangiovese and Cabernet Sauvignon. The wine was aged for two years in oak barrels and one year in bottle before release. The wine has hints of black cherries, cooked fruit with a touch of violets and an undertone of spice.
Roasted Chestnuts
Some homemade cookies and an espresso for dessert
Charles Scicolone on Wine 