This month, we present one of my favorite red wine blends, one that I purchase for myself year after year after year - Justin Isosceles - a well-balanced blend of Cabernet, Cabernet Franc and Merlot from on of Paso Robles' most celebrated wineries.
This year's blend - the 2006 vintage - contains 86% Cabernet Sauvignon, 9% Cabernet Franc and 5% Merlot, aged in 65% new French oak barrels, and delivers a fuller bodied wine than some recent vintages.
Justin Isosceles has been one of the closest things to a no-brainer domestic Bordeaux blend over the fifteen years. Add the fact that it so much less expensive than most of its Napa brethren and you have a relatively great bargain for a world class wine.
Full of mocha, anise, graphite and highlighted with some lovely white floral laces the nose is wildly expressive for a wine this young. Rich and loaded with plump, lush flavors of blackberry, coffee bean, pastilles, kirsch and hardwood smoke. This is a perfect wine for grilled meats and strong flavored California cuisine or for those that would like to impress their Napa-driven Cabernet friends.
The 2006 Isosceles is inky purple with a slight red hue around the rim. Aromas of blackberry, black plum, leather, mocha, and cassis combine with light layers of caramel, vanilla and a touch of smoke resulting from the extended oak aging. The entry is filled with red and black fruit. A balance of softness and acidity segues into a mid palate with length and weight. Seamless, integrated tannins marry with ripe fruit, and flavors of red currant, butterscotch and hint of pencil lead on the finish of this wine. The 2006 Isosceles is very young, and will continue to evolve from now through 2025.
Recipe by Andy:
Champ, and it's southern Irish cousin Colcannon (made with cabbage), are traditional Irish potato dishes served around Halloween for dinner. The 31st of October is also the festival of Samhain or Celtic New Year, which marked the end of summer and the harvest, and which is believed to have influenced the customs of Halloween. So whether you are Irish or not, I can think of no better way to celebrate this ancient tradition than with this impressive rib roast, and the always impressive Justin Isoceles.
Rib Roast:- 1/2 stick unsalted butter, softened
- 1/4 head of garlic, cloves coarsely chopped
- 1/4 cup prepared horseradish
- 2 tablespoons chopped thyme
- 2 teaspoon chopped rosemary
- 3 teaspoon chopped sage
- 4-pound rib roast of beef
- Salt and freshly ground pepper
- 4 large russet potatoes, peeled and washed
- 1/2 cup heavy cream
- 4 scallions, cleaned and chopped
- 2oz unsalted butter
- salt and ground white pepper to taste
- 2 tablespoons chopped parsley
Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Roast for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
For the champ. Cook the potatoes in a saucepan of boiling salted water for about 20 minutes until soft, then drain and return to the pot and place back on the heat at the lowest setting for about 2 to 3 minutes to further dry the potatoes. Run the potatoes through a food mill into a large room temperature mixing bowl. Bring the cream and spring onions to the simmer in a small saucepot, add the butter, and beat into the potatoes until smooth. Season with the salt and pepper, and keep warm. Garnish with the chopped parsley before serving.
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