April 7, 2008

Coudoulet de Beaucastel 2003

Photo provided

Cotes du Rhone wines are big, bold and meaty, perfect for a flatiron prime beef luncheon I had with Dale Miller, one of those rare Certified Master Chefs, and newly-appointed executive chef and general manager of the stately Inn at Erlowest on picturesque Lake George, NY.

Coudoulet de Beaucastel 2003

This is a French red as big as its formal name: 2003 Château de Beaucastel Côtes du Rhône Coudoulet de Beaucastel. It's a blend of mourvédre, grenache, cinsault and syrah grapes, unfiltered and bursting at the seams with flavor.

I particularly like the fact that the bouquet keeps opening once poured, enhancing the notes of leather, pepper and ripe fruit. It complemented not only the sliced flatiron prime, but the vegetable terrine, grilled asparagus and roasted fingerling potatoes it accompanied at the luncheon. A splash of the wine added to the steak juice reduction tied it all together.

Retails for about $34.

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