Patrick speaks up – Mietz Cellars Claret
I know this is a new thing, but I decided I couldn’t stay silent about occasional wine that I was drooling after, paired with a specific food. Now, sometimes it’s a winery doing the pairing. They’ve done it and they know how, but occasionally it will just be a random situation that I just have to share and this falls in the first category.
The Mietz Cellar Claret was not on the tasting menu. In fact, if it wasn’t for the fact I noticed it in the back of the menu, I would not of tried it with the great Tri-Tip they were serving. The lady running the BBQ (Do you call the person running a BBQ a chef?) She had made her own rub for the Tri-Tip and was selling it as a fundraiser for the Lymphoma and Leukemia Society. The TNT Butt Rub was amazing. The fact I was a man enjoying Tri-Tip was an “of course” moment, paired with the Claret, made my day. When you have a good pairing food that just wants to jump out at you, as the does the wine/beer, they compliment each other and also changes in subtle ways that makes one’s taste buds cry for more. That was what was happening here. The Claret was made of roughly 60% Cabernet Sauvignon and roughly 20% Cabernet Franc, and just a little of this (10% Syrah) and that (10% Petit Verdot) to make your taste buds stand up and start applauding. With the Tri-Tip, I was the rude one wanting seconds, thirds, fourths before getting kicked out out the door (Okay no, they were very nice). All in all, I came home with 2 bottles of Claret and a package of the TNT Butt Rub to try myself. So if you have an urge to BBQ Tri-Tip, do put a good dry rub on it and get yourself a bottle of Mietz Cellars Claret.
I want to thank Nancy Mietz for being such a lovely host and for signing a bottle for us.
Mietz Cellars
1345 West Dry Creek
Healdsburg, Calif. 95448
Tel: 707-433-7103
Fax: 707-433-8578
Sales Questions: sales@mietzcellars.com
Information: info@mietzcellars.com
Website: http://www.mietzcellars.com/
