Our first time with this and it’s lovely, easy drinking and rich.
Wednesday Currently in oven are cauliflower steaks, tarka dhal and okra, both brushed with EVOO. The cauliflower gets a nutty flavour and the okra is transformed by halving and becoming crisp.
Mrs M said she wanted a wine that wouldn’t overpower the dish and selected Grenache. Since that’s here favourite variety I wasn’t surprised. So we’re having
2018 Bodega Virgen de la Sierra Calatayud Cruz de Piedra(Spain, Calatayud)
Spanish Grenache - or properly Garnacha.
Thursday Mrs M has graciously allowed me out of the kitchen on the condition I order a Nando’s half chicken and chips via Deliveroo. I’m seeing this wine on my son’s Facebook post of the canal holiday he’s having this week, so I am also opening
I opened a bottle of Waitrose “W series” Mencia that I bought a while ago and seems to be defunct. The bottle seems utterly devoid of information beyond that it’s Bierzo and 2017 (there is a winemaker’s signature I can’t decipher). It’s a pity if it is defunct because for the £7.50 I paid (25% off of course) it’s really lovely. Nothing very distinctive, but recognizably Mencia and delicious with no off flavours at all. If it were still available I’d happily buy a lot more.
(I wouldn’t have kept it quite so long ideally but it was in a mixed case with Cote Rotie and Hermitage). Subtle Syrah flavours of plum and sloe and fully ripe tannin, and a medium length. Probably better five years ago but still attractive.
Tonight, Wednesday. Onglet steak with home made oven potato wedges & broccolini. The Onglet was (suitably) both chewy AND tender - with a huge hit of beefy flavour. Had a 6 hour marinade in garlic & dijon, a VERY hot and fast fry, then 20 mins rest. To be fair, it’s not really a steak but I don’t know what else you would call it?
Wine was a wash out. Cab Franc Saumur 2016 ‘Ormes’ Co-op. Nothing wrong with it, but would have been better suited to a salad or cheese & cold meat. Didn’t have the clout to match the Onglet.
Finished on an Irish whiskey Redbreast 12 y/o cask strength. Now that DID match the steak.
It does, but I’m not sure it’s helpful. it’s bottled by R.E.No 8179 LE 00 (which I take, perhaps wrongly, to be a generic bottling plant).
Incidentally, I’d probably slightly temper my enthusiasm as it did get a bit wearing by the end of the second glass. Still excellent to have a bottle for £7.50 which actually tastes like proper wine without anything too unpleasant though.
Lovely stuff, isn’t it! You’re more patient than me - I’ve already had two bottles of the initial three that I took straight out of reserves. Will be interesting to see how it comes together with age though.
I’ve edited it now, but originally didn’t mention the tarka dhal which provides saucing for the roast cauliflower. Roasted okra gives crunch. This is what it looked like
Mrs M absolutely loved the accompanying Cruz de Piedra Garnacha, and although she complains about the number of bottles around the house, told me - ahem - I mean suggested I get some more of that wine, which I’ve duly added to my next order.
Cold lamb leftovers tonight with a McLaren Vale shiraz. I cannot remember the last time I drank Australian reds from McLaren Vale. Very drinkable. Very deep ruby. Stuffed with fat ripe black fruit with touches of vanilla and smoke. Nice ripe grippy tannins medium + acidity (just). Well made, easy drinking. Tad too much alc. at 14.5. But not showing it too much. Lovely silky finish.
Tonight, mystery mince from the freezer. It might be bolegnaise - but looks more mushroom than tomato…ah well, it’s a Thursday. With a bottle of Italian red appropriately from a recent mystery case. And the half bottle of port I picked up from Morrison s for a fiver last year (it’s excellent)