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[QUOTE="Cowtown, post: 1238692, member: 2350"]
Too good a thread to let die ...

Brought home a yellowfin tuna steak, marinated it with vegetable oil, soya, fresh lemon (made Mrs. Moo go get a [I]real[/I] one), dijon mustard, lemon zest, crushed garlic. Steak was an inch and a 1/4 think, did it 6 min/side. A little under done is better than a little over. Looking at pairing it, I almost went to the in-house standard Grange Phillipe Sauvignon Blanc, but the texture of the tuna and the strength of the marinade begged a red, if a bit toward the lighter. Everything else on the rack was weighty, cabs, merlots, cab-merlots, so I thought what the heck, do MCC's Rocca della Macie chianti (2012). Although young (and a tad toward the acidic - though I like that, btw), it still had enough fruit-centered character to be a really nice pairing with the tuna, sided with some light veggie fried rice, peppers, mushies, onions ... Now, I don't have your sense of palette, but they certainly both stood up beside each other, nicely balanced, and balance is what I look for in both the wine and the pairing. After dinner, with still a half a glass to talk across, I picked up on a smoky edge I hadn't noticed before. Or maybe it's just the window was open, what the heck, it's cold out here? Ha!

Don't let this dwindle, MCC and the rest of you!
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