photo courtesy of canarygirl.com

Peppered Tri-Tip Steak with Pepper Cream Sauce

Wine Pairing:

I picked this wine up for about $26 from Master Sommelier Jesse Becker’s périphérique wine merchant. As per his tasting notes, this seemed like a great pairing and it was. Here’s Jesse’s notes:

“We seek wines of terroir and authenticity from our Crozes-Hermitage growers, and we have one in the 2009 Domaine Combier Crozes-Hermitage. For you wine-searcher.com folks, please note that this is the Domaine-grown wine, not the négociant wine labeled “Laurent Combier,” aka “the purple label.” It was harvested by hand with yields around two and a half tons to the acre. Unlike our top-selling Bernard Ange Crozes, the grapes in this wine are completely destemmed, resulting in a wine that is pure and expressive of place and vintage. All of the wine goes into used oak barrels and is aged for 12 months. The wine is minimally sulphured and filtered ever so lightly.

The result is a deeply colored, intensely aromatic wine of superb depth and mid-palate richness. We are in love with the 2009s from the Northern Rhone, showing even more concentration than the 1999s yet with the finesse and focus of the 1990s. This 100% Syrah is black-fruited and mineral, with smoke, pepper, and complexity in the foreground, although these flavors will only continue to develop over the next decade in your cellar.”

  1 comment for “Peppered Tri-Tip Steak with Pepper Cream Sauce

  1. August 8, 2014 at 12:12 AM

    Lovely recipe, so quick but deliciously tasty. Thank you

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