Kobe Short Ribs and Côte-Rôtie

Bone-less Kobe Short Ribs cooked in red wine, served with mashed potatoes and baby carrots, and 2001 Rene Rostaing Cote-Rotie.

The short ribs are slow cooked in red wine with tomatoes, carrots, garlic, celery, leeks, bay leaves, thyme and parsley, for hours until tender.

I have chosen the a northern Rhone syrah with this decadent dish for three reasons: The high acidity of the syrah will cut through the fattiness of the beef. The oak in the wine combined with syrah gives it a "bacon" or smoked fat character for a common taste in both meat and wine. Finally, legumes secondary flavors of the wine matches the red wine/tomato sauce and baby carrots. This 2001 has enough power, complexity, soft tannin, and acidity for the dish to complement the wine, and the wine to complement the dish. This is one of these occasions where the result is greater than the sum of the parts.

Gros Nore Bandol Rose 2010

Tasted in the late evening , this wine was a pleasant surprise. Color was clear, light intensity, day bright, salmon pink color with orange reflections, and medium viscosity. The nose was dominated by the mourvèdre, with leathery aromas, as well as cherries, and limestone. The attack is fresh, the mid palate powerful, and the finish mineral and elegant. This wine has great complexity and acidity, it leaves you refreshed and ready for more.  With a 13.5% ABV this rose has plenty of body and will pair well with food. Try a roasted red pepper, marinated in olive oil with Provencal herbs for a perfect late afternoon en-cas.
$24.99/bottle at Bleu Cellars. Bleucellars.com

Going After the Master Som Licences

Since the last post many things have changed. The real estate bubble burst, Lehman went bankrupt, we elected a black president, I became a United State Citizen, and a father. I am now, and for the last 5 years, working full time for my parents' restaurant: Bleu Provence in Naples, FL. I am the floor manager, and the sommelier.
Lately I have been working on improving my work performance, and while I have made strides in managing co-workers, I decided it was time to take the sommelier experience to the next level. After being suggested multiple times to go for the Master Som licences, I studied the question seriously, and finally decided to take a crack at it.
It will be a long, and difficult process which will require patience, discipline, and perseverance.
I can't hide the fact that I am very excited, and highly motivated. In the last 5 years wine has taken and much bigger dimension into my life, we have even opened up a wine store next to the restaurant (bleucellars.com). These sommelier licences should prove to be  valuable assets for the rest of my career in the food and wine industry.
I plan to use this blog to come up with wine pairing, and give you as many tips on wine in general, wine buying, or even wine investing, as possible.
I will be honored to share my experiences throughout this process with you over the next four years. My first examination will be on August 8th, after 2 days of classes with Master Sommelier Virginia Philip of the Breakers, West Palm.