Fathers Day 2013

A gorgeous start to spring. A ride in the park with the kids and Erin. A super roast chook. A delicious wine - the Giaconda Beechworth Chardonnay 2006 Cette Bouteille porte le No. 4882 ; Developed. Sensual. Beautiful. Stunning. Happy Fathers Day indeed.

Fathers Day Reuben sandwich

The start of the greatest sandwich in the history of mankind - The Reuben.

• lots of corned beef
• lots of Swiss cheese, or Jarlsberg for the politically correct
• lots of Noisette multi grain bread
• lots of my Russian dressing - home made mayo, mustard, tomato sauce, horseradish cream and Worcestershire sauce
• lots of Sauerkraut
• lots of paper towel to wipe sauce from running down arm
• a good Chardonnay

The wine today is Sinapius Tasmanian Chardonnay 2010 from Pipers Brook; pretty much cos there was a glass left-over from last night, but also cos it has just enough acid to cut through the sauerkraut and corned beef. Not that I am proposing this is a great match to sauerkraut - don't think any wine would be, just cos once again it was convenient.

Happy Fathers day boys!!!!

Fathers Day 2010

Father, n. A quartermaster and commissary of subsistence provided by nature for our maintenance in the period before we have learned to live by prey. Ambrose Bierce, The Devil’s Dictionary, 1911

Father’s Day has come and gone and this dad has, like many, increased his undy collection.

Unlike last year, Father’s Day this year was an indoor occasion due to this never ending winter that still has a tight hold on the garden state. But Father’s day; a sleep in and breakfast in bed and peace and quiet until about 10am.

Father’s Day this year was pretty slim for presents; this is fine though, I’m not moaning. This year is Imogen’s first year at school, and the Thursday before there was a Father’s Day market after school where she got me a notebook, a pen and a beautiful tie (which I duly to work); just what a dad needs hey!

Because the BBQ was out of action due to the weather, red meat was off the menu – kitchen vent is on the fritz. But not to worry. Lately I have had a hankering for fish, and more importantly Asian inspired fish dishes. On this night it was sweet soy-glazed salmon (no photo unfortunately). Absolutely gorgeous!! Now you gotta be careful with fish. It is so easy to overcook, especially when you start it in the pan then transfer it to the oven. But this salmon was just perfect.

Just before sticking the salmon in the oven I pulled out my wine from the fridge and left it sit for 10 minutes to raise the temp; I don’t like my white wine too cold, especially when it is a bottle of Giaconda Beechworth Chardonnay 2005 – Cette boutielle porte le No. 03154. Slightly golden in the glass, the nose sprang to attention with a waft of butterscotch and licorice powder standing out. The palate was still being held together with crisp acid, not achingly tort, but very much the master holding everything in place – nougat, citrus, mealy hazelnuts and a great minerality feel about the wine. Now it’s not the best Giaconda chardonnay I have had – the 2002, but it still such a great wine, and thankfully I have been patient and still have two bottles left.

Drink with soy-glazed salmon
Drink till 2014
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Screwcap 13.8%v/v $75 mailing list

Fathers Day

‘Children’s children are the crown of old men;
And the glory of children are their fathers.’

Proverbs, 17:6

Don’t worry, I’m not getting all religious on you now.

Yesterday was father’s day across Australia, with most of us having a sleep in followed by bacon and eggs, paper and strong coffee.

One of my three presents (all being books on food) was ‘Fat’, a great book on that misunderstood ingredient by Jennifer McLagen, where on page three I had my own Jerry McGuire moment with her first three words being, ‘I love Fat...’. What a dame hey!!

With this as ammo, I headed off to the Queen Victoria markets with Henry in tow in search of the biggest Rib eye I could find, and I did.

Dusting off the BBQ, I started slow roasting at about 4.30pm, at which time I also decanted the wine of choice for the night, the Brokenwood Graveyard Vineyard Hunter Valley Shiraz 2001. What a wine hey!! Massive deep red colour with a pinkish hue. On the nose there was immense cigar box aroma with a little bit of sweet plum and leather after about two hours in the decanter. In the mouth were still very firm tannins and gorgeous acid with savoury herbs and liquorice in the glass – almost Barolo like actually. Absolutely divine! Brilliant balance, huge length and wonderfully complex with super layered structure. Just faultless really with typical Hunter woft. Mucho Fantastico!!

It’s a shame that we didn’t save any wine, cos’ there is still more than half of the Rib eye (cooked rare medium rare)left; looks like beef sandwiches all round for the next week – big sigh!!!

Drink till 2031
Drink with above Rib eye
98
Quality cork 13.5% $90