Life is sweet!

[hotwine]

Just finished grilling some beautimous little Charolais ribeyes over a bed of oak coals, and have pulled the cork on a Wolf Blass Yellow Label Cab while waiting for her to waltz in the door. The cook's quaffer while slaving over the hot pit was Les Jamelle Syrah. All the rest of you cats are still lookin' for it, I've found it!

[hotwine]

The Blass Yellow Label was nice, and she gave approval for purchase of a case tomorrow. But honestly, it lacked the structure required to accompany an oak-fired steak. Would probably show well with a gas-grilled store-bought boxed-beef supermarket fugitive, but that ain't what we cooked here; this was the leanest, most flavorful beef of God's creation, and it needed juice with a bit more backbone than the Aussie provided. Bordeaux still pairs the best.