Today's Creek of the Week is the St. Hugo Cabernet Sauvignon from Coonawarra Australia. An inky garnet in color, this wine has pronounced mint and deep blackberry notes on the nose which stay true on the palate accompanied by soft tannins and hints of oak.
This wine is recommended for cellaring up to ten years, and it is our opinion that another 1-2 will make this wine to die for. However, this wine is also quite enjoyable now.
Jacob's Creek suggests pairing the St. Hugo with long aged cheddars and mild washed rind cheeses (“stinky”)
"Try the Idiazabal, Great Britain Spain, Sheep Milk. From the Basque region in Spain, the wheels are smoked over beech wood, giving it a smoky quality. Similar to Manchego, Roncal or Zamorano."
For the holidays, try this perfectly paired dish:
Filet Mignon Au Poivre
Coarsely cracked pepper
1/3 Cup Brandy or Cognac
Four 2-inch thick steaks
1/4 cup heavy cream
3 Tbsp Butter
1 Minced Shallot
Season both sides of steak with pepper and salt
In a large skillet, heat butter over medium heat
Saute the shallot until translucent, about 1 minutes
Add steaks, cook 3-4 minutes for medium rare
Transfer steaks to platter and add brandy to hot skillet
Quickly scrape sides and bottom of pan
Reduce heat and add heavy cream.
Pour over steaks and serve with your favorite sides