WTN: '06 Trapiche Cabernet Sauvignon

2006 Trapiche, Oak Cask, Cabernet Sauvignon, Mendoza ($9.99 U.S. NH Liq Store). Alcohol level: 13.5%. A very nice everyday drinker. Beautiful purple color; it gives you cherries and black current on the nose and upfront like a good little Cab should. It gives more fruit with hints of tobacco and smoke, along with soft tannin in the middle. Nice finish.

Matched it with shell steaks that we cooked in our newly found sear and roast method, baked potatoes, and sautéed green beans. All made for a yummy Saturday night.

I have always found people to be wary of the Oak Cask line from Trapiche. "Will be way too oaky for me" they say.
Never the case in my opinion, certainly not the Malbec. Have to try the CS!

Bob, can you get the Fond de Cave line of wines in your area....? They are better than the Trapiche Oak series, IMO.

Alejandro, last month's edition of La Revue du Vin de France did a 10 page quite laudatory review of Mendoza wines (in French). If you are interested, I can try scanning the pages and send them to you.

[b]2006 Trapiche, Oak Cask, Cabernet Sauvignon, Mendoza [/b

Matched it with shell steaks that we cooked in our newly found sear and roast method, baked potatoes, and sautéed green beans. All made for a yummy Saturday night.

Ok, I'll bite....what is your newly found sear and roast method?

Drew

2006 Trapiche, Oak Cask, Cabernet Sauvignon, Mendoza ($9.99 U.S. NH Liq Store). Alcohol level: 13.5%. A very nice everyday drinker. Beautiful purple color; it gives you cherries and black current on the nose and upfront like a good little Cab should. It gives more fruit with hints of tobacco and smoke, along with soft tannin in the middle. Nice finish.

Matched it with shell steaks that we cooked in our newly found sear and roast method, baked potatoes, and sautéed green beans. All made for a yummy Saturday night.

Found one here in town before I had to go to London!

Ok, I'll bite....what is your newly found sear and roast method?Drew

You preheat oven to 400 degrees (F). Put a little EVOO in a cast iron skillet. Turn heat up to med/high. Heavily salt and pepper your steak(s) on both sides. No other seasoning allowed. Sear the steak(s) in skillet on both sides, put a tbl of butter on each steak, and put skillet in oven for 5 min for one inch, 7 min for inch and half, etc. Serve.

I have always found people to be wary of the Oak Cask line from Trapiche. "Will be way too oaky for me" they say.
Never the case in my opinion, certainly not the Malbec. Have to try the CS!

Bob, it says "oak cask" on the bottle, but I suspect all the oak it sees are chips.

We did a "sear and roast" method on 2" filet mignons last night that I had wrapped in cheescloth in the fridge for 4 days, cheescloth changed every day. They were outstanding! I wouldn't classify that process as dry aging but more like moisture reduction. The tenderness and consistancy of the filets was amazing. I seared grill marks on the exterior of the filets and transferred them to a cast iron skillet in the oven preheated to 500 degrees. Seared a nice crust on both sides of the filets for 2 minutes and baked for additional 5 minutes...perfect medium rare.

Drew

Alejandro, last month's edition of La Revue du Vin de France did a 10 page quite laudatory review of Mendoza wines (in French). If you are interested, I can try scanning the pages and send them to you.

Thank you for your kind offer, Tim. The magazine was brought to me by a client last week.... many thanks for your offer !!

For those that enjoyed thie Cabernet.... IMO the best value for $$$ Cabernet made by Trapiche is the Fond de Cave Gran Reserva Cabernet Sauvignon... should retain for about USD22-25 outside Argentina.