Gamay-drenched Steak
To kick off the beginning of summer, we would like to suggest the following pairing:
A glass of Henry Fessy Brouilly 2007 Gamay accompanied by a T-bone steak barbequed to perfection.
The juicy berries and bright acidity of this Cru Beaujolais highlight the rich flavors of the steak. We recommend an exotic rub, with red pepper, cayenne, cocoa and paprika. This will caramelize when on the grill, creating great contrast between the surface texture and the juicy interior. A sip of Brouilly, a bit of steak, and the poetry of those long summer evenings begins!
