Friday, January 29, 2021

Classy Glasses

I have loads of wine glasses...all those years of drinking the stuff.
Lots have broken...others are too thick...
Anyway...I decided to buy some new ones...just for me.
The first was great...the other a mistake.
My I only realised when it had arrived...that it had a stem...but no foot. It is recommended as the perfect glass. Pour in a small amount of wine (not for drinkers who fill to the rim)...smell, taste...then lie it down on the table. There is a small flat side to the bowl. It works but is not going to be a regular visitor to the table.

The other glasses I saw on the net...four different from Riedel.
Riesling, Chardonnay, Pinot Noir and Cabernet.

Previous posts...Polish Hill Riesling and Chablis were tried in the respective glasses. Perfect. I also tried using the 'wrong' glass...and to be honest..there is a difference. That does not mean if you want to drink good wine you have to have special glasses. They just look and feel good..and we wine freaks are a bit crazy!


Mellow Yellow

Fish is easy to prepare...if you just remember the rule. Don't cook it if you want to fry it. Salt, pepper and some flour...then 4-5 minutes hot pan. It works....
I have tried many different species. Cod I like best breaded. Kingklip was a recent find...and it holds tegether better in the frying pan than cod. Difficult to find though.
Rotbarschfillet...which gives two translations in English...Ocean Perch or Redfish.
Prepared as above...and served with yellow potatoes and corn...yellow of course...the fish took on a colour of it's own...yellow.

What I needed was a mellow wine to go with it.
Rarely drink Chablis nowadays...but I am on a Burgundy trip at the moment.
Start at the top I it was a Grand Cru.
They generally need 5- 8 years before they show their best.
Domaine Christian Moreau Pere & Fils
Grand Cru Les Clos 'Clos des Hospices' 2012

Lemon and melon aromas...delicate...not for nose drinkers. Vibrant acidity. Tropical flavours. Die-hard Chablis drinkers may think this is too lush...but hush...there are many way to please a wine drinker. This was a perfect match with the meal.
Points 17

Steak for Kings

Meat is not meat. Steaks are never cheap if the quality is good. I have a local eatery that does really good rump steaks. Outside of them...I would never risk it. Never seems worth the money.

As so it was...that I landed in a shop in Mainz...'EdelBeef'.
Huge sides of beef behind glass...massive selection of top meat. I dived in and told the owner to give me a selection. Four different cuts...price? never ask a woman her don't ask the price.

I have always wanted to try the Japanese Kobe Beef...Kagoshima Entrecote was the selection.
Hot pan...two minutes each side...then onto a warm oven tray and at 60 degrees....15 minutes to develope.
I will never forget the first mouthful. It looked perfect after cutting a piece.
It looked like steak...but just seemed to melt in the mouth. Unforgetable!

Two other cuts were Ok(and not as as get what you pay for)
The last one I had popped into the deep freezer after purchase and was looking forward to this Australian version...Westholme Waygu.


          From the shop                 Pre-Oven                      Read to eat

 So...when I feel like going over the top....I will treat myself to the Japanese version...but the Aussie would not be any trouble.


Wednesday, January 27, 2021

Corsica Gem

Situated in South Corsica in the Taravo valley, the domaine Comte Abbatucci was founded in 1950. With 18 hectares of vineyards planted on granite slopes at 100m above sea level, the domaine is a veritable museum of Corsican viticultural history and heritage. Antoine Abbatucci, father of the current winemaker Jean-Charles Abbatucci, was a passionate man and was devoted to local grape varieties, in fact, if it wasn't for him, many of them would have been lost to international varieties. Jean-Charles followed the footsteps of his father and became the winemaker of the domaine, preserving a 100 year heritage. Since 2000, he has moved towards biodynamic principles and also joined the association Renaissance des Appellations (created by Nicolas Joly, Clos de la Coulée de Serrant). 

Descending directly from high profile commanders under Napoléon Bonaparte and faithful to the Corsican charm, Jean-Charles Abbatucci is a proud defender of the tradition and the environment. Ambitious, passionate and keenly aware of his land as a jewel of nature, he has managed to reconcile the tradition of the Corsican terroir and the modernity of the biodynamic viticulture.

After that information above you should be kneeling when tasting this wine.
Not tonight Josephine!

I prepared a red Thai Curry with squid and some Risi Bisi rice.
Cooked separately then thrown together in the pan.


Domaine Comte Abbatucci Diplomate d'Empire Cuvée 2016

The wine would be a 'killer' at a blind tasting. Guess the grape!
After about five attempts you would get on one knee and beg it to be a
Cuvée. Arise Sir Lancelot.
To be honest...there is no instant singular aroma.

The blend: 37% Vermentinu, 20% Rossola Bianca, 19% Biancu Gentile, 14% Genovese, 10% Brustiano
Reminded me of Rousanne wines in the South of France. Glossy...pear and melon...exotic...what I needed for the food. Lush texture...vanilla...low in acidity...
delicious wine.
Drinking well now but has potential to age.
Points 17.5                     

Tuesday, January 26, 2021

Malmsey 1920

The gastronomie are going through a difficult time. They have done so much to follow the rules...and I would feel safer in a restaurant than at the gates of the local school!
My good friend Karl...Gasthof closed at the moment. That does not stop me visiting him. I get room 7...and spend the days walking, reading, maybe watch a movie...then up to his apartment in the evening. One of us cooks...and we enjoy the wines.
One visit recently...and I decided it was time to take along this bottle. It had been in the cellar 30 years and every time I found it...could not decide when and where to open it. Why not on it's century birthday.

I have drank 'older' Madeira...Madeira...but they were Solera...which means that the barrel was topped up with equal quality vintages until it was bottled.

I had decanted the wine before leaving home. Cleaned out the bottle then poured the liquid back into it's century old abode.
We sat out as the evening was was finished...cork was viewed.

Wine poured...smelled...tasted. The usual formular. I made some notes...but when you drink old always tend to associate with history. The First World War was just mum (who is 96) was not yet born...a world so different to today and this bottle had been filled with a magic juice. We had planned to drink a small amount but a second glass was needed. Karl called his head chef up...he tried a glass. There was still some in the after pouring a small amount in a water take back home...the remains were given to Karl. He had been saying that on Friday evenings there is a tour of his wine cellar for guests. He is always asked...'What is the oldest wine you have in your cellar?'. As soon as the lockdown is over...guess what he will be showing them.                                


Cossart Malmsey 1920

Clear, pale garnet. Aromas of almond, walnut, fudge, chocolate,
sweet dates and Christmas pudding. Perfect acidity, medium body and long finish. Very complex. Memorable wine.
Points 19


Return Of The Blogger

Age, other interests, business, and a whole lot of other reasons have meant that the blog has been empty of anything to do with wine, food or gastronomical pleasures.
I can't promise this reappearance guarantees permanent reports...but it is a start!
The silence did not mean I had stopped eating and drinking...just that I could not be bothered writing much down. Eat, drink...and mind your own business.

Where to start then? How about with a polish Australian? I smiled as I smelled from my new Riedel Riesling glass. A few years ago at a tasting with friends Volker and Robert...the bottles had been covered...Robert had offered up this Aussie. I sniffed and tasted...and guessed the wine. No idea why...but a previous tasting had stayed with me.

Corona has meant less enjoying my refound hobby...Snooker(Google it). What to do with so much time? Start to cook I thought...and I have. Nothing world beating...but good enough for my daughters to insist we would not get take-aways when they visit.
So here we are...first post...and the meal was pasta filled with truffel in a  mushroom sauce.

The first wine:

Grosset Polish Hill 2018
Clare Valley
South Australia

Very good right now, with potential to develop into something more with another 5-10 years of bottle age. What I love...notes of petrol...white flowers, slate on the nose.
Steely acidity, beautiful balance. I expected a harsher palate but this is already enjoyble. Citrus and pears.
Points 17.5