The Wine: Tertulia Cellars 2005 Cabernet Sauvignon

The Cheese: Lincolnshire Poacher (Salumiere Cesario Extended Aging Program)

The Cheesemonger: Damon Burke – Salumiere Cesario, Walla Walla

The Recipe: Chili Rubbed Ribeye Steak

The Chef: Damon Burke – Salumiere Cesario, Walla Walla

Tertulia Cellars 2005 Cabernet Sauvignon

Regular Price $34.00    

Club Price $30.60

Tasting Notes

This is a full bodied wine with sweet notes of vanilla, cherry, cedar, and spice aromas along with soft tannins that transform into a smooth lingering finish.

Lincolnshire Poacher (Salumiere Cesario Extended Aging Program)

Price: $24.00/lb

Neals Yard Dairy, London England

Made by Simon Jones at Ulceby Grange, Alford, Lincolnshire

Lincolnshire Poacher is a meaty, rich, cheddar-like cheese from Ulceby in Lincolnshire, England. Simon and Tim Jones make just 20 wheels of Poacher a day during the season from the raw milk of Friesian-Holstein cows. It is a hard, cow’s milk (Unpasteurized), aged a minimum of 18 to 24 months.

Lincolnshire Poacher is basically a cheddar at heart, albeit a really great one. Its flavor range is slightly tangy with an amazing creaminess. The nice bright natural acidity of the cheese complements the bright acidity and deep racy fruit of the Cabernet Sauvignon. The wine makes the cheese seem creamier and the cheese balances all of the wines flavors.

You can find this cheese at Salumiere Cesario, Walla Walla’s Gourmet Grocery. Salumiere Cesario is home to the only walk-in temperature and humidity controlled Cheese Closet in the Pacific Northwest, and houses an amazing array of domestic and imported cheese available for tasting and cut to order. The Lincolshire Poacher is just one of many cheeses that are part of the Salumiere Cesario extended Aging program – and well worth the wait!

Chili Rubbed Ribeye Steak

2 Ribeye Steaks – bone-in, inch to inch and a half thick

Olive Oil

Salt

Pepper

1 tsp Ancho Chile powder

1 tsp Arbol Chile powder

1 tsp Pasilla Chile powder

¼ tsp Cumin ground

½ tsp Sugar

¼ tsp Ground Clove

2 TBSP Unsalted Butter

¼ Cup Tertulia Cabernet Sauvignon 2005 Columbia Valley

Preheat your oven to 375 degrees F. Set a cast iron skillet (12”) over very high heat.

Combine chile powders, cumin, sugar, and clove. Sprinkle steaks with salt and pepper generously, then sprinkle with chile spice mix (be sure to reserve 2 to 4 TBSP. for later)

Coat each steak with olive oil and set into preheated skillet, do not touch for 2 min!

Once the steaks have a nice caramelization (browning) turn and again leave for 2 minutes without touching! Once the steaks have browned sufficiently on the other side, slip the whole skillet into preheated oven for 5 minutes. After 5 minutes remove steaks from skillet and place on a plate and cover with foil for 5 to 10 minutes. (This allows the meat to rest and all of the natural juice to return to the tissue of the meat). In the same skillet, add the wine to the hot pan and set over medium heat. Stir the browned bits on the bottom of the skillet with the wine, and add the remaining chile spice. Reduce by one third. When the wine has reduced sufficiently, add the butter and remove from heat stirring constantly. You should now have two beautifully cooked ribeyes, an amazing pan sauce and the rest of a great bottle of wine to finish. Cheers!

About Salumiere Cesario

Walla Walla ’s Gourmet Grocery

Located at 20 N. Second Ave. in Downtown Walla Walla in the historic Pantorium building

Direct line: (509) 529-5620

Fax: (509) 529-2128

www.salumierecesario.com

Store Hours:

Monday: 11am - 6pm

Tuesday: CLOSED

Wednesday: CLOSED

Thursday: 11am - 6pm

Friday: 11am - 6pm

Saturday: 11am - 6pm

Sunday: 11am – 4pm