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+--- Thread: 1998 Bernardus Merlot (/thread-9145.html)
- Innkeeper - 04-06-2004
1998 Bernardus, Carmel Valley, Merlot, Estate grown and bottled ($13, but still listed at $30 on their site). Medium body at 12% alcohol. Brought this one back with us last January after finding it in their "clearance barrel." Gives you nice red fruit on the nose and upfront. Plums, oak and some Carmel Valley dirt cross the palate with smooth tannin. Nice though short finish. Matched it with Salisbury steak in mushroom sauce with salad in blue cheese dressing. Very, very nice, but wouldn't pay more than $13 again.
SALISBURY STEAK WITH MUSHROOM SAUCE:
1 lb Ground beef
1 tsp Lawry salt
¼ tsp Ground white pepper
¼ tsp Ground celery seed
¼ tsp Granulated garlic (garlic powder)
½ tsp Dry marjoram
2 T Port
4 Scallions minced
1 T Parsley minced
Sauce:
½ lb Mushrooms sliced (caps only)
3 T Olive oil
Salt & pepper
2 tsp Arrowroot
½ C Beef stock/broth
½ C Port
2 T Sherry
1/4 C Ketchup
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Mix meat ingredients together, form into two thick oval patties, and refrigerate. Cook mushrooms seasoned with salt and pepper in OO. Combine stock and wines together. Mix a little into arrowroot to dissolve. Combine ketchup, mustard, and Worcestershire in a small bowl. Add liquid mixture and dissolved arrowroot to mushrooms and bring to boil. Add ketchup mixture, and simmer for a few minutes. Meanwhile broil Salisbury steaks fourteen minutes, turning once. Serve with sauce on the side. Slice up each steak on a plate and cover with sauce.
[This message has been edited by Innkeeper (edited 04-06-2004).]
- winoweenie - 04-06-2004
Another example of the vintage. WW