Sunday, 19 January 2014

Le Creuset and Clare Luce: A Boeuf Bourguignon and Cabernet Pairing to Die For

A special day ... the christening of the new Le Creuset!  Mmmm - boeuf bourguignon.  Yes, please.  

So, obviously it was necessary for me to crack open a special Cabernet tonight, to go along with it.  A lovely bottle of 2006 Clare Luce Abbey Cabernet Sauvignon has been hanging around in my cellar for several years.  I bought it probably 4 years ago, and thought it may have doubled in value since then;  after I opened it, I googled it today and found it has since quadrupled in value.

Ryan had just checked on the boeuf bourguignon, and I poured and handed him a glass of Clare Luce Abbey.  He swirled it several times and was immediately intrigued (it takes a lot for him to be impressed by a wine, these days!).   Now, he is begging to find where we can get more.

This delicious, full-bodied Cab has aromas of tobacco, with baking spices like cardamom and clove.  The palate is filled with flavors of blackberry and espresso, and everything Cabernet, just like I like.  It is absoultely smooooooth, with delicate texture and soft tannins, perfect for pairing with braised meats!

I won't be mentioning the 49ers game.      :...(

Santé!

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