CWD: 1994 Rubicon (Niebaum-Coppola )

D

drssouth

Stephen South
With London Broil
1994 Rubicon Estate / Niebaum-Coppola Rubicon, Rutherford Napa Valley, alc 14.1%, $65: A very crumbly cork did not bode well..Decanted for 2 hrs.. sour leafy nose.. soft smooth and excellent in the mouth, however...mostly blackberry and less cherry.. fully mature but not past (at least not too far).. really good with the meat.
 
How did you cook the London broil? I never cook that at home.

I haven't had a Rubicon in years. Any structure left?
 
The London Broil is the easiest recipe possible

Marinate in your choice of marinades. I like Italian dressing (the real stuff with oil), cesaer or Greek. Preheat grill on high. For a london broil that is 1" thick, grill on high for 6min and turn. Grill another 4 minutes and check doneness. DO NOT overcook....you want it rare in the middle.....red but warm. Slice thinly on an angle and serve immediately.
 
I do this all the time but on a charcoal grill. My favorite marinade is a table spoon of maple syrup, tbs soy sauce, minced garlic, squeeze of lemon (or lime) and pepper. The leftovers make great sandwiches.

Best,
Kay
 
SFJoe: I can do charcoal here in Brooklyn. At the moment, I have real wood charcoal, not briquettes.

London Broil: It is not a tender cut, so it must be left medium rare.
 
You must log in or register to reply here.
Back
Top