It’s once again an Australia Time Friday! It’s FRIDAY!!!!
After the long description of Lamb Stew / Scotch Broth from last week, this week is simple and trivial.
1/2 pound of ground (minced) lamb, sprinkled with dried garlic granules. Fried about 4 to 5 minutes a side (about 1/3 – 1/2 inch thick) in olive oil. Lay a slice of Havarti on at the second turn back (first cook, turn, second cook, turn back, heat off, cheese on) while you prepare the plate and sides. As the cheese is just melting, plate it with a generous portion of fries.
I’ve taken to using the electric skillet at 375 F with 90% beef tallow and 10% coconut oil. Tonight was Store Brand “First Street” from Smart & Final straight cut fries (frozen) straight into the oil for 8 minutes with a bit of a stir now and then.
I also included a 1/2 cup of “Dressing” or “stuffing” from the big batch made for Valentines Day (Cornish Game Hens) where almost all of it was not going into 2 game hens. So instead a bread LOAF Pan of it was cooked about 25 minutes 375 F. Then to the fridge after dinner. So we’ve got about a week of 1/2 cup servings to work through… and then some. 2 x 30 second zaps in the microwave. About 3 minutes between zaps.
Rawson’s Retreat Merlot. 2018.
It’s a bit tannic. So it would stand up to a couple of years bottle aging in the wine rack. Fruit is very good. Deep ruby color, and a nice but not spectacular nose.
Richness on the side of the tongue, but not a lot of strong characters in the glass. I’ve come to appreciate that single variety wines are just not as complex as the blends after my own experiment in blending. IMHO, this is a very nice single variety wine that would be at its best in 2 to 4 years on the shelf.
But, I’d be really interesting in blending it with another wine. Perhaps one a bit weak in tannins and character, but long on fruit and a bit cloying. Something that needs a bit of a kick in the pants.
Will this bottle survive the night? I’m sorry, but “No Way!”. It will not be aged and it will not be “left over”. This bottle will be drunk tonight (as, hopefully, will I be ;-) It’s quite acceptable in the glass next to a fork full of garlic laced lamb with some fries. BUT, had a bit more discipline and could let it age a few years, it has potential to be so much more, then. Tannis muted. Smoothed and mellowed. Depth improved. Or just pair it with something spicy now and enjoy the moment ;-)
I’ll buy more of this one. Though I’m likely to try another Cabernet / Shiraz blend experiment with this one as part of a “3 Way” tryst. We’ll find out in a few years IF I can let it lie, or if I’m just not that self controlled and it either gets used up in “experiments” or just goes down the gullet with a bit of Garlic Bread and Marinara Ravioli ;-)