A Selection of Powerful Reds Worked with Steak Diane

Our daughter Hannah and her husband came round for a meal and we enjoyed Hannah’s version of Steak Diane (a modified Internet recipe, I think).  It contained dijon mustard, lemon juice, fresh parsley, fresh chives and brandy, but she forgot the Worcester sauce.  It was still good though.  They brought with them a couple of bottles of red wine to accompany the meal. We also provided some wine.  We decided to open three bottles and taste each wine with the meal to see which one went best. They were Giesta Dao 2009, The Full Fifteen 2010 and Gran Tarapaca Syrah Reservado 2007.  All were from the Sunday Times Wine Club.

The Giesta is a Portuguese red and is a blend of Tinta Roriz (aka Tempranillo), Jaen and Touriga Nacional.  The wine was powerful, smooth with red fruit flavours and a good match with the steak.

The second bottle was Andrew McPherson’s Full Fifteen, an Australian Cabernet/Merlot blend that as its name implies is 15% alcohol. Full flavoured and rich, we tasted ripe black fruits.  Incredibly easy to drink and a firm favourite both with my wife and daughter. It also complemented the steak.

Finally, we opened the Gran Tarapaca Syrah Reservado 2007 from Chile.  We have tried this previously, both times with Greek food – Lamb Kleftiko (see 28th May 2011) and Beef Stifado (24th August 2010). On this occasion the wine had matured further. Very deep complex red fruit herb and spice flavours. The bottle says there are cinnamon, tobacco and chocolate notes.  Our son-in-law thought there were mince pies and medicinal tones. I detected hints of burnt rubber and liquorice.  Definitely different from the previous tastings of this wine and a huge contrast with the Dao and the Full Fifteen.  My verdict overall was that the Dao was the most enjoyable match, but the girls preferred the Australian red.

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