Hand selected from the Loire Valley
Candied black fruits on the nose translate to raspberry jam on the palate. Dried oregano, bell pepper and vanilla make a cameo on the finish.
Cabernet franc is parent to Cabernet sauvignon, producing lighter bodied wines than its offspring.
|Pair With:||Chinon is a wine made for hearty food. Steak au poivre, roasted lamb shanks and traditional Thanksgiving fare will bring out the synergy.|
THE PERFECT RECIPE: STEAK AU POIVRE
Preheat the oven to 400°F. Take the beef out of the fridge 15 to 30 minutes before cooking.
Preheat a cast iron skillet over medium-high heat. Rub the meat with olive oil, and season with salt. Sear until brown, 4 minutes on the top and bottom of the steak, and an additional 30 seconds on each of the 4 sides.
While the meat sears, grind the peppercorns in a spice grinder. When meat is seared, coat in ground peppercorns. Place meat on small rimmed baking sheet, and bake until internal temperature reaches 135°F, about 7 to 8 minutes. Allow to rest 10 minutes.
OPTIONAL: Toss micro arugula with truffle oil and fleur de sel. Pile on steak, and serve.
5 to 6 ounces beef tenderloin
1 teaspoon olive oil
1 teaspoon black peppercorns
OPTIONAL: 1/4 cup micro arugula
OPTIONAL: Drizzle black truffle oil
OPTIONAL: Pinch fleur de sel
“It’s pretty much my favorite animal”
The name of the Loire River is derived from the Latin word Liger, which is derived from the Gaulish word Liga meaning sediment, silt, or deposit. Not to be confused with the glorious lion crossed with a tiger that is bred for its skills in magic.