Listen to our interview today with Matthew Bills, who talks about his travels to Argentine wine country, their premium Black Angus beef from Creekstone Farms , and the impact of dry aging beef in Himalayan salt on wine pairing. Bills also waxes tells us about his love of the Napa Valley, his private label Oregon Pinot Noir that’s in the works and his road trip across Washington State to discover and fall in love with the wines of Horse Heaven Hills.
Take a listen and stay tuned for the next episode where we’ll pair aged wine with aged beef, taking into account the flavor changes the beef undergoes as it aged, and how this twists the traditional steak and wine pairing.
Today we tasted the following two wines.
2014 Zuccardi Altamira, Concreto Malbec Valley de Uco, Mendoza, Argentina grown on calcium carbonate and aged in concrete egg for a true expression of Malbec. It’s savory, and peppery with a hint of smoked meat.
2013 Vall Llach Embruix de Vall Llach,Priorat, Spain (blend of 25% Garnacha, 24% Merlot, 17% Syrah, 17% Cabernet Sauvignon and 16% Carinyena) -50% aged in new French oak, this brooding red wine hints of sweet tobacco and baked blackberry pie. Bills calls this a pair for a 55 or 75 day aged steak, since it has just enough acidity to stand up to the earthy aged beef.
Remember to tune in regularly for great interviews with Sommeliers, Wine Makers, Wine Directors and Top Chefs. Also, virtually taste wines with top wine experts then go taste them yourselves. SommTalks is your weekly podcast for the inside scoop on the restaurant and wine scene. Please SUBSCRIBE here, on iTunes , on TuneIn Radio or on Stitcher. Send us your thoughts, ideas, and names of peeps you’d like us to interview.
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