For Christmas dinner, I decided on a small standing rib roast, since it was just the two of us. I bought a four pound New York style standing rib roast with nice marbling.
The menu for dinner was:
Rib Roast with Garlic
Roasted Northwest Style Vegetables
Wine – Pinot Noir
I cut about fifteen half inch slits in the fat at the of the roast and shoved in a garlic clove in each of the slits. Then I sprinkled salt and pepper on the top. I put the roast uncovered in a 350° oven until the internal temperature was almost 135° (rare) in the middle, almost 2 hours. For the potatoes, I cut slices into each potato that were about a quarter inch wide and almost all the way through potato, leaving each slice hinged at the bottom. Then I drizzled some olive oil across the top and placed each potato in a small baking dish and put it in the oven along with the roast. I then spread the vegetables on a cookie sheet, drizzled them with olive oil, salt and pepper and minced garlic and baked them in the same oven for about 45 minutes.
For the wine, I opened a bottle of Wine by Joe, a 2014 Oregon Pinot Noir. The wine was a red color in the glass, translucent, I could see through the wine. The wine was dry with a hint of a smoky wood smell. I could smell the alcohol, too, which was 13.5%. The wine was a light Pinot Noir with a medium finish. This was a nice light Pinot Noir, good to just sit and sip or with cheese and crackers or fruit. Maybe not the best wine to go with a standing rib roast, but it was super tasty and went along with the meat just fine.
Since most of my wine tasting reviews center around food pairings too, I’ve decided to expand my reviews to include more food reviews.
Tonight, I made a special meal, our anniversary dinner. For some, this means dinner out at a nice restaurant, for me making something special and a really nice bottle of wine is more fun and more special than eating out. I know, I’m a glutton for punishment, but I love to cook and create something amazing on a plate. The challenge comes in making something really yummy and amazing with only a few ingredients.
Tonight the menu was:
Mexican Pinwheel Flank Steak
Roasted Brussels Sprouts
The wine I chose was a 2009 Rosenblum Zinfandel from Monte Rosso Vineyard in Sonoma County, California. This was a bottle I picked up at our local Total Wine for $35. Pricey yes, but well worth the money. The wine was a dark reddish purple color in the glass and very opaque. I could smell plums when I stuck my nose in the glass. The wine tasted like plums and vanilla, with a hint of spice, smooth and full tasting like velvet. The wine went perfectly with the flank steak.
This wine is one of the best Zinfandels I’ve had in a long, long time and well worth the pricey price tag.
Christmas is almost here and the weather across the country is frightful. I think most of the country is in the deep freeze, even here where the temperatures don’t usually dip down in the teens. Surprise, I woke up to sixteen degrees and couldn’t get enough clothes on to keep out the chill.
So, in order to heat things up a bit, I decided to spice up my cooking. For dinner, I took a couple of slabs of boneless pork ribs and rubbed them down with some hot Jamaican Jerk rub and marinade. Then I roasted them in the oven at 375° for 45 minutes until the ribs were cooked through and quite tender. Since the oven was already on, I roasted a cookie sheet of broccoli florets that I drizzled olive oil on and sprinkled with salt and pepper.
For the wine, I opened a bottle of Meiomi Nouveau, Pinot Noir, vintage 2015 which I was told was an American Beaujolai. But nowhere on the bottle did it reference a Beaujolai, but it listed the grapes as sourced from 3 different areas, 42% Sonoma County, 36% Santa Barbara County and 22% Monterey County. The wine had an alcohol content of 13.7%. The wine was a red color in the glass and fairly transparent, not as opaque as other Pinot Noirs I’ve had. I could smell cherries and alcohol. The wine had a tart bite and was a bit harsh. It had a dark fruit taste and helped kill the burn of the hot spicy ribs.
I prefer the regular Meiomi Pinot Noir, which is much fuller and softer but still full of fruit.