What could be better than a nice tender prime rib dinner? Served rare of course. Well how about the perfect bottle of wine to go along? Too bad that didn’t happen this time. I roasted a small prime rib for the two of us and it turned out very tasty. I cut small slits in the top and stuffed in garlic, then salted and peppered it. That was the best part of the meal. The wine was disappointing.
We opened a bottle of Chateau Griviere from Medoc, France. It was a blend, 60% Merlot and 40% Cabernet Sauvignon. It was called Cru Bourgeois Medoc, 2005 vintage with 13% alcohol. The wine was a dark ruby color that was starting to turn to a more amber color. It was dry and harsh tasting. I could smell a hint of cedar. Maybe we should have left it alone longer, I don’t know, but it was not a wine that I will want to taste again anytime soon. So disappointing.