WINE: Condado De Haza Ribera del Duero 2006
Purple-colored with complex aromas of blackberry, cherry, rose petals, and sweet tobacco. The palate is robust, featuring dark fruits, cedar, coffee and cocoa. These complex, earthy elements pair wonderfully with the morels and the gamey qualities of the lamb. This Spanish wine is made from 100% Tempranillo, which works great with the sheep’s milk cheese found in Greg’s lamb dish, and the fats in the cheese serve to soften and highlight the wine’s ripe tannins.Like Spain’s more well-known wine producing region of Rioja, Ribera del Duero also produces red wines made mostly of the Tempranillo grape, where it is known as Tinto Fino. Wines from Ribera del Duero, or RDD, tend to be bolder and fuller-bodied, however. Unquestionably, this region’s most famous wine is the very prestigious Unico, made by the bodega Vega-Sicilia. This is one of my “bucket list” wines, along with Domain Romanee Conti, Chateau Petrus, Chateau Margaux, and Penfold’s Grange to name but a few .…
GRANT HENRY
PRICE: about $20.00
Also pairs well with: Beef, cheeses, pork, sausage, stews, roasted vegetables.
Category- Red
Varietal- Tempranillo
Region– Ribera del Duero, Castile y Leon, Spain
Available at:
- Category Red Wine
- Varietal tempranillo
- Region Spain
This looks really awesome! Love the tuna tecnique.
So what if I’m the only one in my fam that eats tuna steak…I’m buying, making and eating this one all on my own!! It looks amazing, and I love the tuna technique! Thanks for sharing!
I got a gorgeous LOOKING set of beefsteaks the other day! (ok, I’ll admit they had the flavor of water and texture of mush, but they were darn pretty!)
I don’t like most fish but tuna is one I can stand when grilled. I like the preparation method. I think Chef E did a similar technique last week using butter to poach something. You guys have me wanting to try this out, I’ve only ever poached with water. I’m so lame.
What a fabulous salad, Greg! I love your method of preserving tuna, will certainly give that a try!
…worth every bit of effort!
…I mean why limit something this good to winter?
Each step here takes the salad to a new and tastier level. I love rubbing the tuna with anchovy-based paste, poaching it in olive oil, roasting the tomatoes and substituting bitter greens for lettuce.
I’d gladly eat this on July 4th.
Poaching the tuna in olive oil is a great idea Greg…so is the whole combination of ingredients. Very filling too…thanks for sharing!
At first glance it does look a bit timidating, but looking over the process to put it together, you’ve sold me on this dish. Plus, I haven’t had a good tuna steak in such a long time. I’m definitely going to be trying one.
this sounds so yummy.
And I absolutely agree with-ahem-educating people’s taste. I also concur with you on winter tomatoes- another area where people need a bit of education. Please-let’s not request Caprese salads in winter! The roasted cherry tomato salad, though, is a perfectly acceptable substitute.
But then you are a pro, so I don’t need to convince you! GREG