1997 Monsordo Berdardina

[hotwine]

This is a big wine in the international style from the Langhe DOC. Haven't been able to pin down its composition, but seems to include Merlot, Cabernet Sauvignon and Sangiovese at a minimum. A nose of ripe berries, earth and green olives on a breath of alcohol (13%), with the olives receding and fruit resolving on the palate (black currant?) to a gorgeous long finish. Probably consumed much too soon, but I'd been chomping at the bit to try it since buying it a few months ago ($31.95).

A local supermarket ran a special yesterday on filet mignon ar two for $6.99; and since we've consumed all of the choice cuts off this last Charolais steer, we thought what the heck, we'll give 'em a try. Went through the whole two-hour drill of burning down an oak fire to a bed of coals, as well as baking spuds, boiling corn on the cob, etc. Grilled the steaks to perfection: a light dusting of dry rub, cooked four minutes on each side, yielding steaks that were cold dark ruby inside, with light charring of grill marks on the outside. And the result? They might as well have not even been there! No flavor! She said, "Where's the beef?!" Even the bacon wrapping was in vain. Left me cursing the feedlot operators who ruin their stock and give beef a bad name.

Friends, do yourselves a huge favor the next time you want to grill steaks: go to your local gourmet food store and tell the butcher you'd like some free-range beef - clubs, T-bones or a nice sirloin. Then grill them as lovingly as you know how. And literally taste the difference between those free-range animals that are grass-fed, and the feedlot products that are sold by your supermarket. It is really amazing!

We won't make the mistake again any time soon of trustng the supermarket stuff.