In my search for great red blends, I was pleasantly surprised by St. Supery’s Bordeaux-inspired Napa Valley Estate Elu.
An elegant wine that brings out the best of Napa Valley. This wine is 100% Estate Grown, sustainably farmed winery committed to producing the highest quality estate wines without compromise.
Elu, meaning “chosen” or “elected” in French evolved from St. Supéry Winemaker, Michael Scholz and renowned Winemaker, Michel Rolland’s desire to craft a red wine blend each year that is a seamless and elegant reflection of Sr. Dupery’s two properties. This is a wine of great density, yet a sense of charm.
Let‘s get cooking!
Menu: Seared hanger steak slices with strawberry-port reduction sauce with roasted walnuts, purple sweet potato mash with pecorino and roasted asparagus.
Wine: 2018 St. Supery Napa Valley Estate Elu (Napa, California)
Serves 4
Ingredients
Steak:
2 lbs of hanger steak, (cut into 1 inch thick/3 inch long pieces)
Sea salt & cracked pepper
Fresh sage leaves (6-12 leaves)
Extra virgin olive oil
Sauce:
cup frozen strawberries
1 1/2 cup port wine
1 shallot, finely chopped
2 tablespoons of salted butter
1/3 cup of roasted walnuts
Sweet potato:
2 lbs of purple sweet potatoes, peeled
4 tablespoons of garlic butter
1/3 cup of freshly grated pecorino Romano cheese
Asparagus:
2 lbs of fresh asparagus, ends cut.
Sea salt & cracked pepper
Extra virgin olive oil
Directions
Steak (marinade):
Season steak pieces with sea salt, pepper a nd some extra Virgil olive oil.
Place seasoned steak pieces ina large ziplock bag and add sage leaves inside, drizzle some extra olive oil, seal bag and gently shake bag to distribute oil and sage leaves around.
Refrigerate ziplock bag for about an hour.
Steak (cooking):
On medium high heat, heat 2-4 tablespoons of extra Virgin olive oil in a cast iron pan and sear steak pieces for about 3 minutes per side.
Remove steak pieces from pan and place steaks on oven-proof plate.
Place area pieces in oven and continue cooking at 350 degree F until desired doneness. Remove from heat when done.
Sauce:
On the same cast iron pan that the steak where cooked in, turn heat to medium. Add two tablespoons of butter and once butter is melting, add shallots and cook for 2 minutes.
Add frozen strawberries and port wine. Cool until sauce boils. Once boiling, remove from heat and transfer sauce to blender.
Blend until smooth.
Place cooked steak back on cast iron pan and pour blended sauce on top and all over the steak. Turn heat to low. Add (optional) roasted walnuts and gently mix until steak and walnuts are coated with the sauce. Keep warm until serving.
Sweet potato:
Boil peeled purple sweet potatoes until soft.
Carefully drain and transfer cooked potatoes to a big mixing bowl. Add garlic butter and mash thoroughly. Mix well and add Pecorino Romano cheese, gently mixing until all ingredients are fully mixed.
Asparagus:
Place asparagus in an ovenproof dish, salt and pepper all throughout and the gently toss with some. Extra virgin olive oil.
Transfer dish to 350 Degree F oven and roast for 15-20 minutes.
Remove from heat when done.
Serve it up!
This is is quite a colorful dish thst deserves its own plating.
Start by placing a scoop of two often pirple seeet pod as to mash, accompany the mash by adding the steak pieces with sauce and walsnuts.
Finally, garnish the top of the purple sweet potato mash with pieces,l
Bon Apetit! Enjoy!
About the wine...
2018 St. Supery Napa Valley Estate Elu (Napa, California)
The fruit was hand-harvested in the cool morning hours and brought to the winery in half-ton bins. At the winery, the clusters were sorted using a double sorting system. First, the clusters were sorted by hand.
The fruit then ran through a small destemmer removing stems from the grapes before the individual berries being sorted to ensure the ideal grapes were selected.
These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time on skins prior to final pressing.
The wine was transferred directly to barrel for 20 months of maturation.
Tasting notes:
Black plum, juicy blackberry and black olive are threaded with anise, graphite, and vanillin from the toasted barrel. Flavors of dried black plum and blackberry are complimented with a hint of black licorice. The wine has a freshness to it with texture and a graceful, fine grain tannin.
Grapes:
64% Cabernet Sauvignon
19% Merlot
9% Malbec
5% Petit Verdot
3% Cabernet Franc
Food pairing: Great with grilled and roasted meats, hearty stews, dishes with mushrooms and greens, and mild to sharp cheeses.
Accolades:
94 Points James Suckling
94 Points Wine Enthusiast
92 Points Decanter
92 Points The Wine Independent
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Special thanks:
Special thanks to St. Supery CEO Emma Swain and her amazing team for this sensational partnership and collaboration.
Where to find St. Supery wines?
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