Fire up the Grill!
Great recipe to pair with the Big Game and Chapter Three Shiraz!
• 2 lbs. skirt steak
• 2 tablespoons ground coffee beans
• 2 tablespoons ground black pepper
• 1 ¼ tablespoon sea salt
• 1 tablespoon smoked paprika
• ¼ teaspoon cayenne pepper
Mixed all dry ingredients and rub Steak both sides. Refrigerate 4 hours or overnight.
Prepare grill (preferable charcoal) and grill steaks two-three minutes per side on high heat.
Let rest 5 minutes. Cut across grain and serve with a glass of Chapter Three Shiraz. Serves 4
Recipe compliments of Epic Wines.
Chapter Three Shiraz
Central Victoria, Australia
This is the third range to be released into the McPherson portfolio and has been created with the finest attention paid to viticultural practices and winemaking techniques to achieve wines of perfect harmony, great style and superb quality. Fruit was harvested from 15-year-old vines in exceptional vineyard sites on top of the Strathbogie Ranges.The vineyards are situated on granitic sand and rock, which give the wine notable terroir. Smooth, complex and elegant, this medium bodied, cool climate red evolves with stunning aromas of ripe sweet berries coupled with a floral, violet – like perfume and smoky, chocolate suggestions. The perfect accompaniment to fillet steak or venison – or for something a little different try it with some chocolate cake.
“Harmoniously balanced with brooding fruits and carefully integrated French oak, this wine offers intense blackberries and dark plums with a lingering spicy finish. Possessing an eternal palate of richness and spice, it is irresistible now, and will richly reward those who offer it time.”- Jo Nash, winemaker
Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend: 95% Shiraz, 5% Viognier
Analysis: 14.0% alc/vol
Critical Acclaim: 5 Stars Central & Western Victoria Wine State National 2014; Gold Medal Decanter World Wine Awards UK 2013; Gold Medal Hong Kong International Wine & Spirit 2013