Old Wine and Young Men

We are taught to allow time to let a great Cabernet age, but should we do the same with men? There are guidelines written and intensive studies taken advising consumers what the optimal date will be to uncork each individual bottle of wine. Following these directions ensures that your bottle will be full-flavored and at the peak of conditioning. So where is the book that advises a lady of the best time to date a particular man? Each vintage and every bottle of wine is unique and different as every man. Should we decant a guy as we do our wine...open him up and then give him some air to develop?


One day I was at work, busily creating something French and delicious in the kitchen when a figure caught my eye. Outside the window was an amazingly beautiful man. Straight off the CW network...well, when a CW show flashes forward ten years to show the character as an adult. Blonde hair blowing in the texas breeze. It was a hot summer day and the sun glistened off of his chisled gold chest. His eyes were blue, as the sky contrasts the grey clouds.


I made many excuses to go out side and sneak a peak. This guy was so out of my league. I wasn't even in the stands watching him play, I was peaking through the gaps in the bleachers. When you pour a glass of wine, any experienced wine taster will lead you through the journey with all of your senses. Swirl the glass slowly, appreciating the legs as they run down into the wine. I spent some time checking out how his legs ran, and appreciated every minute of it. Deeply inhale the the aromas as they emerge, enjoying the "nose" of the wine. I couldn't help but wonder....


After work I gathered my stuff and got ready to go. Drunk off of lust, I made my way out the door, and was pleasantly surprised when he met me at my car. I could barely keep myself from smiling at everything he said, so I just grinned at him like an idiot! He was too damn beautiful!! He asked me why I was laughing and I made up some excuse about how he reminded me of something...yeah, the man of my dreams!!! I mean this guy is romance novel hot. Think the pirate and the peasant, which you can find in the literary section of your local pharmacy near the boxed wine. When he asked me for my number, I almost lost it. I was floored!!! So happy. How could he, ask me?

Later that night we exchanged text messages, and the subject of age arose. Some worry-free gloating, some chiding remarks, and he responded.

"I'm twenty."

HAAAAAAAA??? Yeah right! This guy looked like he had a few years on me, but in a good way. The riper the berry, the sweeter the juice. Well, the berry was still green! I couldn't pick it!

Then he asked the dreaded question of my age. I responded that I was 25. He replied, "Well that's good, maybe you could buy beer for me sometime, lol". Really? Is that the new pick up line?? This is not the kind of shoulder tap that I was looking for. I felt terrible, and officially had my first "I'm old" moment.

I stopped talking to him. I was embarassed that even though it's a legal match now, two years ago it wouldn't have been.


Had I continued on with this young man, I might have had a good time. Maybe we could go to a kegger at his big brother's house. Maybe I could buy us some beer and we could go to a park and drink it. Meet some friends in the Safeway parking lot one Friday night? The fact is, he wouldn't have been ready to give what I was asking for. I almost opened a Cabernet that needed more time. With time I am sure he is going to age like a Silver Oak Cabernet, but his bottle wouldn't suit the taste of a true connoisseur. Wine improves with age. The older I get, the better I like it.




Filet Mignon with Red Wine Reduction Sauce:
Ingredients

• 6 (4 to 6-ounce) filet mignons
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 6 tablespoons cold unsalted butter
• 1 onion, thinly sliced
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1/4 cup tomato paste
• 2 1/2 cups dry red wine

Directions

Preheat grill to medium-high heat.

Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.