The weekend is over and I am still reminiscing about the fabulous dinner party Prince Charming and I attended on Friday night. My good friend Fruit Salad and her husband Tex Mex hosted our tight circle of friends over at their place in our neighborhood. Tex Mex is an ex-hedge fund manager from New York and like most hedge fund managers knows a lot about wines. Why is that? Do all hedge fund managers have to attend a wine course as part of their orientation? "Hey, before you short that stock, better learn which French blends from the Languedoc region include Cab Franc!" Prince Charming and I have benefited from his knowledge and their generosity as they always bring fabulous wines to our house when we have hosted them in the past. The responsibility of bringing a good bottle of wine to their dinner party was on me.
On the way back from work, I headed directly to our country club to see if I could purchase a bottle directly from them. I called the club's wine expert as I drove in, and was told that he was out on vacation, and the F&B director was kind enough to help me out. She actually took me down to the wine cellar with the wine list! I was thrilled to be there but wished I knew more about wines to have enjoyed the experience more.
The F&B director was honest enough to inform me that she too knew very little, but I had faith in the wine list. I knew that it had been put together very carefully through the years and we have always been happy with the wines that we have been served. So I took the wine list, and randomly went for a Cabernet Sauvignon as I knew he was making a Texan brisket dish. Can't go wrong with a Cab for beef, right! Here is what I picked...a 2007 J Daniel Cuvee Cabernet Sauvignon from Lail Vineyards (apologies for the iPhone quality photo...). It ended up being a fabulous pick, with many deep complex tones, fruity yet woody. I thought I'd post about it to share it with our readers (and to remember what we had)!
I hope Fruit Salad and Tex Mex enjoyed the wine too! The dinner was truly delish. Here are a few pictures from that night.
The brisket, having been slow cooked for 8 hours in all that sauce. Seasoning included chipotle, onions, and garlic. Tex Mex, please comment to give us the ingredients!
Tex Mex making gravy - he melted some butter, mixed in flour with the oil from the brisket, and cooked that for a few minutes. He added the rest of the sauce from the slow cooker, some red wine and pepper and whisked it as it bubbled.
The meat - falling apart in tenderness.
The final plate - served with salad made by Brown Sugar Cookie, and mashed potatoes. Yumm! The meat was so soft and the sauce was delectable. He served it with sprinkled green onions on top. I don't know how Texan it really was, but it was so good! It was more French meets New York meets New Orleans. Fruit Salad and Tex Mex, thanks again! We love dining with you guys!