Hearty ?Indulgences

A steak lover’s wine, an esthete’s 
juicer and a breakfast cure for 
the hangover blues

The Expert: Steve Schmietenknop, bar and wine manager, Gotham Steakhouse and Cocktail Bar

The Dish: 17-ounce New York strip loin of Canadian Prime Beef

The Pairing: Macauley Cabernet Sauvignon 2004, $166 list 

I chose this wine because of the natural marriage between a well-marbled prime steak and California Cabernets. The suggested serving is medium rare, and that nicely complements the balance and acidity of the Macauley. Being a steak house, our wine list comprises mainly big reds that can cut through, stand up to or pair easily with the beef. The Macauley has weight but not so much that all you taste is a big fruit bomb. The wine’s layers are comprised of black cherry and espresso, and have a great mineral aspect that delivers the terroir of the vineyard. 

Many Napa Valley Cabernets are great wines; however, every now and then you come across a spectacular vintage and a winemaker who places their heart and soul into their wines. Such is the case with Macauley. I love all the layers that get exposed from when the wine hits your palate to the extended finish several minutes later. I would decant this wine for at least 45 minutes before starting to enjoy it. However, wines are made to drink upon release these days, and the best way to let a wine breathe is to give it mouth-to-mouth. – as told to Alexandra Barrow l

After a holiday season of overindulgence, resolving to maintain a healthier lifestyle is atop many New Year’s to-do lists. And with the Alessi Juicy Salif Citrus squeezer displayed prominently on your kitchen counter, this resolution might (just might) make it past month’s end. Designed by Philippe Starck and once displayed in New York’s MoMA, the three-legged aluminum juicer is celebrating its 20th anniversary. Half sculpture and half appliance, it’s a design that will definitely have your guests talking. And bonus for you: it’s simple to operate and easy to clean. $128, mingwo.com – A.B. l

For those nursing a hangover, or simply craving comfort food, check out Vancouver’s La Brasserie and its new Sunday brunch menu. We’re big fans of the French-inspired Croque Madame. A bit complicated for fuzzy brains, perhaps, but here goes: Sauce Mornay made with 

Gruyère cheese is combined with porchetta ham and sandwiched between two slices of brioche. The sandwich is then dipped in egg, fried until golden brown, topped with shredded Gruyère and broiled. Add one poached egg and about 1/3 cup of Choron sauce 
et voilà! $14, labrasserie
vancouver.com – A.B. n