May 5th

[Innkeeper]

Since we still don't have a South American thread, decided to post this here.

Made the Carne Santa Fe in the more healthy way today. Thawed the half portion of sauce from the previous batch overnight. Early this morning browned a seasoned 1 1/2 lb round steak (in two pieces) in some OO, and placed it in my crock pot with the sauce on top. Cooked on low for eight hours. Reduced the sauce over high heat by 3/4ths while keeping meat warm in oven. Poured sauce over meat, sprinkled with cilantro and served. It is now five hours later, my belly still happy, and the house still filled with wonderful oder.

Now to the main point of this post, that I never know where to post. 1999 Santa Julia, Malbec Reserva, Mendoza ($11 Is-Wine). Another floral red on the nose along with plums and smoke. All of this moved to the tongue tip. Next, to use a Drewism, you get a full mouthful of wine, great spicy and gamey complexity, nice structure, a moderate shot of oak, and smooth tannin across the palate. All followed by a strong finish that caresses a demanding bite of Carne Santa Fe.