This month, we travel to Portugal to sample one of the great new wave of great wines being made on the Iberian peninsula: Lemos And Van Zeller CV (Curriculum Vitae)

The 2007 CV (Curriculum Vitae) is a Douro field blend, some 20 grapes identified according to owner Cristiano van Zeller. Single vineyard with an average age of 80 years. Aged in 100% French oak for 21 months. Primary varietals are Rufete Turiga, Tinta Amarilla, Turiga Franca and Turiga Nacional (very special old vines).

The 2007 “CV” (the initials stand for “Curriculum Vitae”) (Quinta Vale D. Maria) is a blockbuster, full in the mouth, round, with a gorgeous, lingering finish. In its youth, it has a touch of oak and licorice noticeable. Its attack is subtle at first, and then it increases in intensity to the point where it is rather focused and penetrating. It is structured and remarkably flavorful, with lovely red berry notes on the finish.

Cristiano Van Zeller, one of the Douro’s most prominent and important figures and the former head of Noval, has a growing empire that includes brands like CV, Vale D. Maria, Van Zellers and Casa de Casal Loivos. 

400 six packs made, we have two.  91 points Parker.

Recipe:  Seared Filet Mignon with Tomato-Anchovy Sauce Serves 4

I have always loved this dish from Union Square Cafe in NYC, the first restaurant in Danny Meyer's empire of fantastic food temples, that includes Gramercy Tavern, Tabla and 11 Madison Park. I can still remember my first visit and sitting at the bar for a pre-theater dinner of their famous calamari, and this odd "surf and turf" dish. 10 years ago it was one of the hottest restaurants in the city, and the energy and vibe I felt that night still reverberates. While it may have been surpassed in recent years by some of its more cutting edge, glamorous siblings, it will always retain a special place in my culinary memory.

4 filets of beef, about 6 ounces each
Sea salt and black pepper
3 tablespoons extra virgin olive oil
3 tablespoon minced shallots
1 teaspoon minced garlic
2 tablespoons minced anchovy fillets
3 cups peeled, seeded and diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons minced parsley

Season the filets with salt and pepper. Heat the olive oil in a large skillet over medium high heat. Sear the filets until browned and medium rare, about 5 minutes a side. Remove from the heat and set aside to keep warm.
Add the shallots and garlic to the pan and cook over medium heat until softened, about 1 minute. Stir in the minced anchovy with a wooden spoon. Raise the heat to high, add the tomatoes, and cook 4 to 5 minutes until thickened. Add the vinegar and cook an additional 1 t o2 minutes. Sprinkle with the parsley and season with salt and pepper. Spoon the sauce over the filets and serve.

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