Earlier this month we were invited to attend a dinner at one of Tucson's top steak houses. This dinner happens once a year as a couple of medical reps take out the perfusion team and their spouses to a nice dinner to say thank you for buying all their medical equipment. At the dinner it was brought to the host's attention that I am in wine so he asked me to choose the wine for the table. I was afraid this might happen. I have no problem choosing my own wine and relish the thought of food and wine pairing but to do this for a table of people.... yikes! On top of this the host gave me pretty strict parameters in price and varietal. Since most people were having steak I knew we needed Cabernet Sauvingon (the wine's tannins and the steak's fat are a match made in heaven) but the host insisted we have a Chardonnay and a Pinot Noir. It was quite sad to have the best steak I ever had paired with the wrong wine but what can you do? I picked a full bodied Chardonnay from California and a red Burgundy. I suggested a Cabernet too but he wouldn't go for it. Somehow I talked him into some bubbles and we started the dinner with a Champagne toast with my favorite Champagne, Nicolas Feuillatte!
For dessert we had creme brullee. It was the best creme brullee I have ever had and one of the best desserts I have ever eaten in my life. I hope to return to Flemmings to have this dessert again someday!