Steak and Eggs with Domaine Bousquet and Wines with Altitude

I am continually blessed to receive multiple shipments of Argentinean Wines with Altitude from Domaine Bousquet. Their estate vineyards are located 4,000 feet above sea level in Gualtallary within the Tupungato mountain range. In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas.

The two new samples that I received fall within the Domaine Bousquet Cameleon label which "symbolizes the story of the Bousquet family, a fourth generation that left their native France after a long worldwide search for an idyllic wine growing region".  The grapes are grown within the Tupungato mountain range described above and benefit from that particular geographic terrior.  On the surface the Cameleon Signature Organic Chardonnay 2022 ($15)  and Cameleon Signature Organic Cabernet Sauvignon 2021 ($20) were pleasant wines where the chardonnay provided peaches and green apple flavors within a medium texture whereas the cabernet showed fresh blackberries, earthiness, slight mint,  and firm tannins.  But on their own they were slightly underwhelming.

That was until I paired each with steak and eggs and the wines rose to a new level. The Chardonnay's texture and acidity worked very well with the cayenne pepper and paprika laced scrambled eggs. They just seemed to integrate effortlessly. An even better pairing occurred with the Cabernet Sauvignon and herb seasoned flank steak where the tannins and acidity broke into and cut through the fat creating a savory plate.  Both the meat and wine exploded in the mouthfeel creating lasting  bites.  

The lesson here is not to dismiss wines after the first sip and find creative ways to enjoy them.  Cheers.

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