Two very good friends invited my wife and I over this last weekend. And, they suggested doing a two-year vertical tasting of the 2005 and 2006 Carnival of Love. Gads, can you think of anything better?

If you are like me, I like to visit restaurants for new, fresh recipe ideas.  If I find a dish that I enjoy, you can be it will appear on my own dining room table for my family sometime down the road.  And, I will invariably modify (and, perhaps even improve) the recipe to my own unique taste.

The key is to understand what went into the recipe and how it was prepared originally from that original visit to that favorite restaurant. http://www.foodwineblog.com/?feed=rss2&p=33 http://www.foodwineblog.com/?p=31 http://www.foodwineblog.com/?p=31#comments Wed, 15 Aug 2007 19:37:13 +0000 Mike http://www.winefoodblog.com/?p=31 So, you have a passion for good wine...  You know what you like.  You have developed an understanding towards the myriad of qualities, complexities, and attributes that structure a wine. You may now purchase in quantity and, perhaps, have begun to build a collection. One thing remains certain, however.  To store and age your precious selections for any length of time, you are going to require a wine cellar.

And, there is nothing quite like passing through the doorway to your own, private wine sanctuary.  The cool air of the cellar washes over you.  You inhale the pleasant fragrance of the hard wood racking.  It is a place to ponder...to appreciate...a place you can call all your own.

When purchasing the filet, ask the butcher to cut it to your specifications. Look at the meat first. Request the cut to come from the thickest end. Ideally, get a single piece that you can then cut into the individual steaks when you get home. And, ask the butcher to trim off any excess fat. Typical cuts of filet will range from 6 to 12 ounces. For our recipe, we will prepare generous 10 oz. pieces for four guest.

Léal Vineyards is one of my personal favorites.  They offer a variety of selections, and, they are all quite simply delicious!

Winemaker and owner Frank Léal has a vision and does things, not necessarily the traditional way, but his way.

The Boxer is bold and powerful.  The color is a deep, inky, purple.  It's bursting with fruit.  And, wow, what a finish!

Comments from the Winemaker:

This Shiraz is a knock out! The 2005 was an enormous hit, after receiving 95 points from Robert Parker and being selected by him as the "Best Value Wine in the World under $20".

As a general rule, white wine works best with light sauces, pastas, and light meats. Red pairs nicely with red tomato sauces and red meats. These are just a general guidelines, however. Keep in mind that you may have guests that *only* drink whites or only reds. Consider serving both white and red if possible, perhaps serving a light white to start off with hors d'oeuvres. This suites my own personal tastes very well. I often like to start with a glass of white wine served with appetizers before dinner to clear my palate.

Recommendation: Serve with fresh, warm bread. For wine, pair it with a full-bodied white, such as a rich, buttery Chardonnay or Viognier.

The intense, roasted garlic undertones in the sauce will meld wonderfully with a full-bodied white.

For the best "presentation", it is especially nice to serve it whole in an extra-tall glass pan.  The cheese on the top should be browned and singed along the edges. And, the anticipation for this dish will only increase as the aromas waft through the house as it slow-cooks in the oven.

My name is Mike, the "Amateur Chef and Wine Connoisseur", a title which I have embraced as author and enthusiast. As an explanation to this and as an introduction to myself, I have several premises that I would like to submit.

These statements will provide you with some insight as to what inspires me and all of the articles within.