It’s once again an Australia Time Friday! It’s FRIDAY!!!!
Since we really like the lamburger Steaks, I’m planning on those again. Saute some red onions in the pan, make 1/2 pound steaks about 1/2 inch thick so they cook quickly, lay them in some olive oil in the big cast iron skillet and sprinkle on some dried garlic granules. Salt & Pepper to tasted.
Side vegetables will be an “American” Bag-O-Salad and “California mix” vegetables. This is a frozen mix of broccoli, cauliflower, carrots, cellery and some other stuff I don’t remember. Dump in a steamer basket, hit the boil and steam for about 8 minutes.
For desert, I picked up some fresh strawberries. Mine will likely get too much sugar and a bit of goat milk. Spouse usually just wants the pure berry but sugars them if a bit tart.
Once again Australian Lamburger can be had for about $7 / lb, so looks like the worst of the price hike / shortage has passed. Either that or it just wasn’t moving at $10 ;-)
Tonight is a moderate amount (as I actually have to be at work tomorrow morning… how strange…) of Gumdale Cabernet Sauvignon 2017. Strange to think of 2017 as a 5 year old bottle, but there it is.
Dark inky purple, almost black, in the glass, showing just a hint of red in the meniscus at the glass / wine interface. Made a thinner view, it becomes more deep redish. Nose has a hint of smoke in it, perhaps from the barrels? Nice fruit in the nose, but not excessive. Very smooth on the tongue. Dry but not harsh. Tannins enough for interest, but not so much as to be demanding more time in the bottle. The flavor is VERY interesting, but I don’t know quite how to describe it. Reminds me of some of the blends I’ve experimented with.
This ought to go very well with meats & cheeses. We’ll find out shortly ;-) I’d not marry it with a strong marinara full of fire, but a milder one would work well. Nor would I waste it on a pepperoni pizza. But with a nice prime rib, or chops, or lamb? Oh yeah.