Trying to catch up with my thoughts and notes. Last night we went to Whole Foods and Bill the Butcher to prepare dinner. Although thoroughly enticed by the idea of cooking goat shoulder, I simply was too hungry to braise it properly and my wife always thinks I take things too far sometimes. Instead, I grabbed what he had left in the grass fed sirloin department and we left. I made a quick Bobby Flay inspired meal with an ancho chile rubbed steak, a mint honey mustard sauce with red curry, and some local squash/zucchini also treated to some ancho chile, olive oil, salt, and pepper. Cooked to a medium rare on the grill while roasted the veggies in the oven. Success.
I wasn’t sure what to drink, so I put 2 wines on separate pieces of paper and had my wife draw from my hand. 2006 Dunham Syrah was it. If you are unfamiliar with Dunham Cellars, don’t be. Eric Dunham has been making fantastic wine in Washington for a while now and I always will take the time to try one of his wines.
Remember, I’m new here and these are my first notes.
Popped and poured. Deep ruby in color showing very bright on the edges. Near opaque at the center with good clarity. Swirled and watched as long narrow legs separated themselves along the sides. On the nose were plum, white pepper, candied cherries, cherry cola (the bottle was right), and some smoked bacon. Drank and observed a medium finish showing a lot of dark fruit and low-medium fine tannins. The body was medium in weight; not light but not mouth coating either. Acidity was on the low side and seemed to be in its drinking window right now as don’t know if there are enough tannins for many more years. Overall, another good Dunham wine and this one suited well for food.