This should probably be titled “Joel Robuchon mashed potatoes and kick-ass sirloin steak” but the wine was a revelation for me. At nearly 10 years of age, this is absolutely fantastic and, I should add, is probably 3-5 years away from its peak. Loads of fruit with touches of secondary flavors, this is quite complex and has enough structure to keep improving.
The sirloins were cooked with a new recipe (season both sides of the steaks with coarse sea salt, heat an oven-proof pan as hot as it’ll get, add some grapeseed oil [high smoke point], sear on each side for 1-2 minutes, then throw the whole thing in a 450 degree oven for approximately 6 minutes, or until the temperature is 125 [for medium rare], then let stand 5 minutes before serving) which worked great, especially considering the meat was only “okay” in terms of quality. We also made the amazing Joel Robuchon mashed potatoes, and a beet salad recipe courtesy of Steve Williams. Totally great dinner and wonderful combination with the wine.