Yeah, I forgot to get the camera to record the awesome skirt steak salad I made for dinner tonight. I did go get it to take a picture of the lovely 11 year old Virginia wine that went with it.
2001 Naked Mountain Raptor Red
Old wines are definitely different. Not as fruit forward. This one, from a stellar year in VA, was still hanging in there nicely. What is interesting about older wines is how they change rapidly as the meal progresses. Upon opening, they can be strange, until they settle out and soften. This one would linger after you swallowed it. Love older wines.
The skirt steak came out of the freezer. A JW Treuth steak from last spring’s CSA. Late last March, so six months in the freezer. My limit for keeping meats. Still very nice. Pan fried in balsamic, olive oil and garlic. Served over a salad.
I was busy today. I processed another boatload of basil to make two ice cube trays full of pesto.
Basil before becoming pesto
Even though I forgot to take pictures of dinner, I do have one great recommendation. While peaches are still in season, get some. Cut them in half. Put them cut side down in a pan with balsamic. Cook them until they soften. We had peaches I picked up outside Kendall Hardware this morning. I put one in the pan after removing the steak. It is amazing how intense the peach flavor is.
hocofood@@@
AnnieRie Unplugged 
I agree. Old vine zin is one of my favorites. Very complex.
I love older wines…thanks for sharing. Gorgeous photos, too.
Peach and balsamic sounds fabulous. Thanks for the tip!