Home alone and the urge to spoil myself was massive.
Simple cooking and something classy in the glass, that's my melody for a fantastic evening.
A beautiful 350g ribeye with a classic Gratin Dauphinoise. Can't be easier and this sort of food is the best if you want something tasty that doesn't interfere with the wine but enhances it.
In the glass; 2006 Château Léoville Barton from Saint-Julien, Bordeaux. A noble, medium to full-bodied beauty with an elegant, all ready fairly opened nose of cassis, cedar, plums and iron.
Very complex, with a long finish and smooth tannins. Do I need to say it was perfect with the steak?