First the steak. Yeah. These were really good. I made the compound butter with some of those frozen herbs and some Dijon mustard. Then I plopped some on the steaks while they rested, tented with foil. I also sauteed up some broccoli and peppers in a little olive oil and herbs.Good times folks. And since it contains almost all the major food groups it's good for you. I promise.
Now the wine. April's wine of the month over at Bakespace was chardonnay (I got to pick it! Excitement!). This is one I grabbed when I couldn't find what I had wanted. And then the last time I was at the packy I found the one I had been looking for originally. Of course. So I'll review that at a later date, it was wicked good. But here's the one I did drink.
Name: Forest Glen
Short intro from the wine maker about the wine: Nothing on the bottle.
Review:I couldn't get a good smell since my entire apartment smelled strongly of garlic from the pasta I made with it. A bit dry, tart, medium oakiness and not just fruity but grapey. A slightly sour note at the very end, but that might be the bottle. The flavors stick around, but the mouth feel doesn't.
Would you buy again?: Probably not, it was good but there are other chards I like much more.
Wine Pairing Ideas/Recipes: It went well with pasta in a white wine/cream/chicken broth sauce, broccoli, Italian sausage, spinach and peppers. Of course, I made the sauce with the wine, so that probably helped. I don't have that recipe up, but this one is similar and I bet would be good with it too. Stuff with a white sauce, chicken pot pie, mellow cheese like mozzarella? Yes. White pizza? Totally.