St. Amant on a Saturday night

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St. Amant Tempraillo wine, what a sensuous match with this dinner, between the big-red chewy mouth feel, the rich fruit taste and aromas coating my tongue and mouth, and the sweet spot in my throat. The sensations mixed mingled and  lingered with every bite of my dinner.  This was a reverse sear ribeye, coated with Straus sweet butter infused with my home grown, garlic, parsley & chives.  Garden fresh sautéed cherry tomatoes, with Manzanillo olive oil, and a touch of balsamic vinegar, unrefined sea salt and topped with shreds of Fiscalini Scamorza smoked mozzarella cheese. Tender garden picked summer squash, lightly simmered in Monzanillo olive oil, a bit of balsamic vinegar, and unrefined sea salt.  Beef bone broth reduction sauce, with brown mushrooms sautéed in Straus sweet butter.  This was a specular dinner I will be doing again soon.   Google – k2 unlimited content

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