Price: 30.00 euros in Spain – not sure how much it would cost here
Great season, right? Okay, so after we watched that show, we were kind of into him, and ate at his Momfuko noodle bars in New York and in DC. And we bought his cookbook and started making stuff from it, which is where we start to finally get close to the wine I promise I will talk about at some point during this post.But not yet. So the thing we made was essentially a marinated hanger steak, but the part that I got all excited about was his technique for starting the steak, which he termed “ghetto sous vide.” It involved keeping water heated at around 125 degrees Fahrenheit for 40 minutes while the steak was suspended in marinade and sealed in a ziplock bag, and I loved every minute of it. After that, you sear it for a few minutes on the stove, assemble some accoutrements, and you eat it (turned out nicely, btw).Annnnnd so, for a special occasion (which this was) and an involved meal, we decided to break out a wine we had been saving for just this sort of day. It was a pinot noir we picked up at a wine store in Spain last summer, and it was light in color in the glass. Taking a sip, the wine was equally light in body, with a slight acidity and a clean finish, with a hint of ash buried somewhere towards the end.
The wine tasted like I would think a pinot noir would taste, some faded black raspberry, but not at all fruity (even though I know I just compared it to fruit), which I like. There was also an unobtrusive herbiness, maybe some oregano or something like that (helpful note, no?). It is an interesting wine, with a lot going on, although I can’t really tell you what exactly, just that it tasted good and it wasn’t boring. Not sure I’ll be able to find it here in the states, but if I can, I’ll get it.