Steak with Chanterelle Mushrooms and a Cabernet

Steak with Chanterelle Mushrooms and a CabernetI had a bottle of 2012 Paso Robles Cabernet Sauvignon on the wine rack, awaiting the right dish to open it with.  Beef seemed like a natural, and I figured mushrooms would make the pairing even better. The tasty result was this Sirloin Steak with Chanterelle Mushrooms and a Cabernet recipe I posted over on Cooking Chat recently.

This wine is definitely steak-worthy! The Halter Ranch Cab is deep red in the glass. I got eucalyptus on the nose. I tasted blackberry and cherry fruit, along with notes of charcoal. Tannins are well-integrated. It’s approachable now, but I suspected decanting or aging would really make this shine. So I decanted after the first small tasting pour. Just 15 minutes or so in the decanter really help show a nice long finish on the wine.

No surprise that this robust Cab paired nicely with the steak. In addition to standing up to the beef, there was enough nuance to the wine to play well with the subtle flavors of the chanterelle mushrooms. A winning match for sure!

One more note on the wine: this Cab is comprised of 79% Cabernet Sauvignon, 18% Malbec and 3% Petit Verdot. I’d say the grapes blended in with the Cab add to the depth and complexity. Halter Ranch is a SIP Certified sustainable winery, too. One more reason to grab a bottle! More details on the winery can be found here on their website.

Full disclosure: I received a courtesy sample of this wine from the winery. As always, the opinions expressed here are entirely my own.

Steak with Chanterelle Mushrooms and a Cabernet from Halter Ranch.