Red wine season is officially started ! Make the most of it by grilling a strip Steak, garnish it with a delicious Rosemary Butter and enjoying them with a big, bold Cabernet Sauvignon. The hearty tannins can handle the intense flavour that comes from grilling and the fresh rosemary flavors will be delightfully enhanced by the herbaceous style of Cabernet.

Today we want to suggest you to try one of our NEW ENTRY … be sure this is a real bargain ! 
Robert Parker the wine advocate rate this particular wine with an incredible 90/100 score.

Clos des Fous, Cachapoal Chile, 'Grillos Cantores' 2012 at £13.20

Beautiful ruby red colour, with a characteristic nose of red fruits and black cherries. Hints of spice, black pepper and green tea develop in the glass. On the palate, the wine is silky, generous and broad, with soft tannins. Its excellent acidity is supported by subtle minerality and an elegant finish.

Try it with

STRIP STEAK WITH ROSEMARY BUTTER

Ingredients

1/2 cup butter, softened
1 tablespoon fresh rosemary
2 teaspoons grated lemon rind, divided
Salt and pepper to taste
1 tablespoon dried Italian seasoning
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
4 beef strip steaks (1/2 inch thick)

Preparation

1. Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to taste. Cover and chill until ready to serve.

2. Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks. Cover and chill 1 hour.

3. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or to desired degree of doneness. Serve with butter.

Enjoy it !

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