I love vintage port, but like many, I don't have the opportunity to drink it as often as I would like. Recently, we made plans to do a Saturday night barbeque with a few close neighbors. As Texans (the neighbors), barbeque consists of brisket, and only brisket, smoked for 10-11 hours. Not having a smoker, I decided to bring a few racks of mustard/bourbon glazed baby back ribs. We paired a nice Sonoma Zinfandel which worked out great.

I had been looking for an excuse to open a bottle of vintage port that had been languishing in the cellar for years, and this looked to be as good a time as any. Now for the real problem. How long to decant a 1985 Fonseca Port. The commonly accepted theory is no more than 2 hours, but as this was the only bottle I had of a particularly great year; I didn't want to risk it. I emailed Fonseca, and, surprisingly, they responded. Contrary to what most drinkers think, Fonseca recommends extended decanting. They turned me on to what is referred to as the Hersh Method. I have included it below, without the lengthy explanations.

7 years or less:    *10-12 hours of decanting time
8 -15 years old:    *8-10 hours of decanting time
16-25 years old:   *6-8 hours of decanting time
26-35 years old:   *4-6 hours of decanting time
36-45 years old:   *3-5 hours of decanting time
46-60 years old    *2-3 hours of decanting time
60 years old:       *1-3 hours of decanting time

I gave it 7 hours, and was overwhelmed by the intense blueberry, raspberry jam, and graphite notes pouring out of the decanter. A few hours later, we were all regretting the retarded amount of meat we had just consumed. Time for a great cigar and the port.  So sad! I had pulled the cork years too early. This wine has so many more years to go, that while we all fully enjoyed it, I could only think of how it would taste in 10 years.

As a bit of a foodie, and the primary meal maker around my house, I am always experimenting with recipes and sauces. When I want a quick steak, I generally pan-sear and broil NY strip. Too many of us have been brainwashed into thinking that all steak must be cooked over an open grill, and miss-out on the great simplicity that our everyday stove can offer.

Preheat the oven to375. Take a GOOD cut of beef, and sprinkle with a large pinch of salt and pepper.  Let sit for 15-30 minutes. The salt is incredibly important, as it draws liquid to the surface of the meat. Heat a small pat of butter+olive oil to high in an oven-proof pan. Sear one side of the beef (without moving it) for 2-3 minutes. Flip the beef and move the pan to the oven for 6-8 minutes depending on your preference. Remove the steak and cover loosely with foil for ~15min.

In the pan over med. heat add 1 diced shallot, 1 diced clove of garlic, and deglaze with a half a cup of a red wine that you would drink. I cannot stress this enough. Would drink! Allow to boil for 1 minute, and add a cup or so of Campbell's condensed beef broth. Reduce to about 1 cup. 10 minutes or so at a light boil. Taste for salt and pepper if needed. You can strain this if you like a smooth sauce, I prefer the small chunks. Pour over the steak and let the bliss begin.

Next, find your neighbor that grills everyday, and let him/her try. They will love it, but will lie and say that grilling is better. Nod knowingly and agree, but smirk inside.