It’s once again an Australia Time Friday! It’s FRIDAY!!!!
This will be a simple Lamburger steak with garlic, salt, pepper, and smoked gouda or mushroom butter saute as the person wishes ( I’m going for a coin toss ;-) As I’ve been sent into an “Emergency System Recovery” I’ve been rather running all over today. That means “sides” are TBD. We’ll see what pops when I’m in the middle of the cook.
Desert will be a redux. Quoting from last time: “But the desert! I found an interesting ice cream. Tillamook Malted Moo Shake.” Though this time we are adding a tub of “Birthday cake” too.
“This is a malted vanilla base with small chunks of chocolate floating in it. It was being sold as overstock at the Bargain Market Grocery Outlet store for something like $3 / 1.75 qt. (the size their industry shrunk the 1/2 gallon to be about a decade+ back). That’s a very nice price.”
Ditto the Birthday cake!
This is where it will get interesting tonight. I have a bottle each of “The Original Martin’s Pick Up” in both Cabernet Sauvignon and Shiraz. Plus I’m testing the blend of them.
We had the Martin’s Pick Up before and it was good. Still is. So I decided to test it in a blend just like we did earlier for Two Buck Chuck from Trader Joe’s.
The Cab and Shiraz are about the same color in the glass. Deep red with amber overtones at the edges. The Cab is full and round on the tongue, deep flavors of oak and mellow grapes. The nose is full of oak barrel and age smells, even though it is a 2020 vintage. I suspect they do something special to the barrels to get that to happen. Very nice wine.
The Shiraz is more brash, while a year younger at 2019. Less deep and mellow. Lots of fruit and a bit of ‘bite’ that isn’t a bite. Sort of a citrus nibble and saliva rush, but without the citrus. Then the after taste blossoms into more flavors. It just dances over the tongue and defies you to catch it, Nose lacks the deep oak mellow of the Cab, more spring fruit and outdoors on the farm.
But once again the blend is a thing to behold. I’m only doing a 50/50 blend this time. Simply because I’ve still got to cook dinner and then do some additional computer work, so “One Shot Only, Vassily”… But man is it good. Once again the blend just “Wakes up” more than either alone. It seems like the depth of flavors on the palate increases, as each fills in a bit for the other. It still has the mellow oaken nose of the Cabernet, but now with hints of spice to come.
IF you are not playing around with Cabernet Sauvignon / Shiraz blends, you are really missing out. Sure, some vintners will already be bottling this, and other, blends. Those you likely can not improve. But buy yourself some mid-scale wines that are likely straight vintages, not blends, and you can create things of unexpected beauty and attraction.
These two do it very well together. Not as stodgy and “old school” as the Cabernet. Not as “spice in your throat – what you wanted wine to savor?” as the Shiraz. More interesting than the Cabernet. More refined with deeper flavors than the Shiraz. Just wonderful. All from pouring a bit of each…
In Other News:
Unfortunately, I’ve got little here, today, due to that “Work Emergency” (and I thought those days were over…)
I can only note that China has stated Australian Military is a little morsel it can snack up without even a sweat should Australia fail to capitulate to the Han Chinese Dynastic Temper.
Y’all might want to inform them about your friends, globally. USA, Great Britain & the United Kingdom, The Commonwealth, New Zealand, Japan, India, and doubtless dozens others. (Don’t know how you and the EU are getting along these days, nor if Russia would be interested in a “you and him fight” or lending some “influence”…) Bottom line is “You are not alone”.
There’s a LOT of water between Beijing and Canberra and a few different Navies all happy to make it a very bad day for any Hostiles in those waters. Just ask Japan… I, for one, could not countenance ANY interruption in my wine and lamb supply… They best not cause this Anglo Saxon to remember how a Saxon Hates… nor that his ancestry includes the “Lady’s From Hell” Celts. It, too, is a blend of unexpected results…