Bordeaux and meat can touch the soul
I bitch and moan about Bordeaux all the time . Mainly because - how often do I eat big hunks of meat?! Not often. But the truth is, I love meat. The craving comes around like the blue moon. And when that meat appetite is upon, my inner werewolf needs a steak and a Bordeaux. Or in the more elevated circles - medium-rare herb-crusted grass-fed beef prime rib on a bone, with au jus and creamy horse radish, with 1989 Ducru-Beaucaillou and 1982 Chateau Pavie - two classical Grand Cru Bordeaux producers' top wines from two top vintages of the 1980's, now in their prime. Last night, I was reminded of what it's all about. Great people, great food, great wines make great memories that last a lifetime. It took the hostess Jocelyn and her friend Peter all week of planning and all day of shopping and prep to put together an understated meal that a perfectionist foodie like myself so fully appreciates. It wasn't about haute cuisine or cooking techniques. It was about picking the bes...