Seriously good steak

On an unintended train journey recently from Zürich to Genève we came across a magnificent sight of snow covered vineyards on the banks of Lake Geneva. Vines that stretched across this south facing steep slope were planted in every garden and up to the front door of houses in some cases. The apparent cooperation amongst the community to facilitate the vine was impressive. We were in the Vaud wine region of south West Switzerland. The vines here straddled the Lake as we meandered our way towards the very Frenchy town of Lausanne. Vines can grow at altitudes of up to 350m which is quite high in comparison to other wine regions of Europe. The Vaud is the second most important wine region behind Valais, and two thirds of wine here is white. The main white grape variety is Chasselas which produces quite structured wines, resembling a Germanic style. The area we were passing through, La Côte has an even mix of red and white. The reds are Burgundy in variety, Gamay and Pinot Noir. If the wines taste as good as they look they are well worth checking out if you can.
A red worth checking out with this week’s steak:
Château Mahon Laville Bordeaux Supérieur 2007: A low tannin wine will usually suffice with beef, but as its steak we can go with something a bit more tannic. This wine has a dark ruby red colour with purple/plum hues. The nose is plummy with aromas of ripe fruit. On the palate, the wine is soft and supple with noticeable tannins. The Cabernet Franc adds a touch of black pepper and spice and the wine has a lovely long finish - Great price for this quality. €14.99 at Florries.

Steamed Haddock with Smoked Bacon and Bean Casserole

Is there anything better than a casserole amid all this ice and snow?  A dish you won’t slip up on. Tuck into this one for instant pleasure! Try a Southern French red to beef it up a little. A delicious combination of food flavours, haddock and smoked salmon with beans to offer an explosive finish. These are dishes that can be prepared with great fun; all you need is a big pot and something not too timid to tipple on, for the Chef in question. I would probably run with something big and juicy, but not too tannic in a red. With the smoked bacon flavour and the haddock here, perhaps an oaked Chardonnay would carry nicely.

Marquis De Salses, Syrah 2006: Deeply coloured, with perfumes of ripe, juicy red and black summer fruits, this is a deliciously forward, approachable wine, with rounded tannins supporting the spicy fruit and a hint of blackberries on the finish. €9.99

Trapiche oak cask 2006: Yellow colour with green hues. Toasted bread and apple pie aromas, typical fragrances of the variety combined with the elegance of the oak. A round wine with good acidity. €10.99