Fat is Flavor
Every once in while, we need to conjure primal memories by cooking a thick, juicy steak over an open flame. Fire was a necessary tool for our primitive forebears, and succulent meat provided much needed fat calories for survival. We, on the other hand, don’t need fat so much as desire it. Sometimes moderation needs to take a back seat to pleasure and nothing provides more pleasure than a thick juicy steak grilled over hard wood charcoal. It tastes good because fat carries flavor… and lots of it!
If you are going to partake in the time honored ritual of barbecue, max it out with my pumped up version of Steak Frites (with duck fat fried potatoes) and wash it all down with marvelous Marcien. The refreshing elegance of acidity, rich fruit and a hint of minerality make the wonderful world we live in, oh, so otherworldly.
Until the next wine…
Maria
