Last night's dinner was a great homemade classic: Meat and potatoes with a Chef Rock twist. We had rare sliced rib eye over hashbrowns with a saute of vadalia onions, baby portobellas and broccoli. Drizzled with a balsalmic reduction and complimented by one of my favorite red wines - Manage a Trois.
It's a California Table Wine with a big nose, soft, jammy finish and good value ($9-$15 a bottle).
Trying new wines is a great way to find new favorites. Happy Tasting!
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