For me, well-aged Bordeaux and high-end California Cabernet Sauvignon are really best enjoyed during the fall and winter seasons when the foods they normally go with are usually enjoyed. Not during the hot days of summer. However, I've learned something new!
Bear with me as I give you a little background. It all started several years ago, when my wife and I began to shop at local farmers markets. We quickly found out that there's more to buy than fresh fruits and vegetables in these great venues. It wasn't long before we started buying and experimenting with different ways to prepare "grass-fed grass-finished beef".
Now here's another part of this disjointed story. A long time ago we stopped eating steak tartar (ground raw top sirloin*), not because we didn't like it, but because we didn't know what the butcher ran through his grinder before he ground the meat and, later, because we just stopped eating commercial beef. So, when we found out that our local farmer who sold us grass-fed, grass-finished, Black Angus beef also ground choice cuts of top sirloin and packaged it into freshly frozen servings for steak tartar, we decided to get back into enjoying this delicious summer dish again.
I guess in celebration of finally being reconnected with this delicious delicacy, I decided to serve a well aged, high-end Pomorol with it the first time we served it. The next time I tried a Saint-Emilion and then moved over to the left bank communes of Pauillac, Saint-Julien and Margaux. The last time I had a 1970 Montrose Saint-Estephe with it. I prefer spreading the meat on thinly sliced rye bread, but the traditional bread is pumpernickel. Whichever bread you use, you are sure to be pleased with how it pairs with great Bordeaux. – Jay Roelof
*Here's a simple recipe.
p.s. – Since the recipe calls for a raw egg, it would be a good idea to buy it from a local, farmer who raises his chickens in accordance with sound organic farming methods