At about 6.40am this morning, I was abruptly pulled away from my game of beach cricket with Sanath Jayasuria and Ian Healy; I do not know why these two cricketers were there, but I do know that Jayasuria is a bad sport, and for about $150 an hour someone will be able to explain the meaning of this dream. For now though, I will have to just let this one go through to the keeper you might say.
And it is now while I sitting in the kitchen looking out the back window and listening to the hum of the heater that my mind wanders back to the game of beach cricket. Not just content with the outcome of said game, I try to imagine what refreshments were available in the blurry distance, and it is here my mind again wanders further down the beach and tries to envisage what would comprise my desert island wine cellar.
Now like all good desert island wish lists, this one has a limit. I stopped it at four wines; aperitif, white, red and dessert. But four may not do the trick with the island menu changing with the seasons, so island management have allowed two of each.
So to kick it off we have two aperitifs:
Ruinart Rosé NV, Reims Champagne. Rosé is my favourite style of Champagne. There is so much to like about this wine with its big flavour, simultaneously showing restraint and elegance. The longer in the glass this wine offers subtle roundness with a lick of spice at the end. Enjoy this with oysters freshly shucked in a chilli and ginger dressing (all produce available on the island of course).
Romate Don José Oloroso, Jerez Spain. A sherry that can be either consumed sitting on the beach waiting to be rescued or with the fish stew that is bubbling away in your Swiss Family Robinson tree house. Lovely warmth and alcohol with a gamey end and the famous Oloroso mid palate disappearing trick.
I was a bit torn with my decision here. Yes I do love Chardonnay, but surely there is something else out there in white world that is befitting my island cellar. There wasn’t, so it is two Chardonnay’s, one new world, one old world.
Domaine Ramonet Montrachet, Burgundy France. You may be wondering, ‘why not the DRC Tim?’, and this is a good question, but the DRC to me is too tight and takes far too long to open up. Yes I know there isn’t much to do on the island, but the fresh whiting that is sizzling on the hot plate needs that citrus and liquorice powder straight away.
Giaconda Chardonnay, Beechworth Victoria. Australia’s King of Chardonnay – simple. To be enjoyed with braised Rockling in the cooler months when the Celsius gets down to as low as 28!!
The reds for me were a no brainer; one Pinot Noir and one Barolo.
Bindi Block 5 Pinot Noir, Macedon Ranges Victoria. It was inconceivable of me not to have any Bindi in the beach cellar, and Block 5 I think is the obvious choice. This wine consistently brings finesse and perfume to the glass with longevity one of its strong suits. Drink with pheasant or duck from the north side of the island (hey, it’s my island dream OK).
Vietti Rocche Barolo, Piemontese Italy. This wine is going to take a while to open up, so it is lucky I have plenty of Block 5. An exquisite wine with achingly gorgeous violet and tar held up with intense acid and savoury appeal. Have with the wild boar hunted from the islands interior.
To complete the cellar I have chose one fortified sherry and one Botrytis.
McWilliams Botrytis Semillon, Riverina NSW. A wine that has graced this blog already. A gorgeous wine to sip in front of the fire on the beach while enjoying orange and coconut crumble.
Romate Pedro Ximenez Sacrista Sherry, Jerez Spain. If it all gets too much being on your own and you just want to have a good cry, have a sip of this belter and you will quickly realise this is far too good to share. Super stuff!!
So there you have it. It is now raining harder in my backyard and Henry is in need of a nappy change. I think it only fitting that I put ‘Weezer’ on my iPod and listen to ‘Island in the Sun’
‘on an island in the sun, we’ll be playing and having fun,
and it makes me feel so fine I can’t control my brain...’
Cue end credits.
And it is now while I sitting in the kitchen looking out the back window and listening to the hum of the heater that my mind wanders back to the game of beach cricket. Not just content with the outcome of said game, I try to imagine what refreshments were available in the blurry distance, and it is here my mind again wanders further down the beach and tries to envisage what would comprise my desert island wine cellar.
Now like all good desert island wish lists, this one has a limit. I stopped it at four wines; aperitif, white, red and dessert. But four may not do the trick with the island menu changing with the seasons, so island management have allowed two of each.
So to kick it off we have two aperitifs:
Ruinart Rosé NV, Reims Champagne. Rosé is my favourite style of Champagne. There is so much to like about this wine with its big flavour, simultaneously showing restraint and elegance. The longer in the glass this wine offers subtle roundness with a lick of spice at the end. Enjoy this with oysters freshly shucked in a chilli and ginger dressing (all produce available on the island of course).
Romate Don José Oloroso, Jerez Spain. A sherry that can be either consumed sitting on the beach waiting to be rescued or with the fish stew that is bubbling away in your Swiss Family Robinson tree house. Lovely warmth and alcohol with a gamey end and the famous Oloroso mid palate disappearing trick.
I was a bit torn with my decision here. Yes I do love Chardonnay, but surely there is something else out there in white world that is befitting my island cellar. There wasn’t, so it is two Chardonnay’s, one new world, one old world.
Domaine Ramonet Montrachet, Burgundy France. You may be wondering, ‘why not the DRC Tim?’, and this is a good question, but the DRC to me is too tight and takes far too long to open up. Yes I know there isn’t much to do on the island, but the fresh whiting that is sizzling on the hot plate needs that citrus and liquorice powder straight away.
Giaconda Chardonnay, Beechworth Victoria. Australia’s King of Chardonnay – simple. To be enjoyed with braised Rockling in the cooler months when the Celsius gets down to as low as 28!!
The reds for me were a no brainer; one Pinot Noir and one Barolo.
Bindi Block 5 Pinot Noir, Macedon Ranges Victoria. It was inconceivable of me not to have any Bindi in the beach cellar, and Block 5 I think is the obvious choice. This wine consistently brings finesse and perfume to the glass with longevity one of its strong suits. Drink with pheasant or duck from the north side of the island (hey, it’s my island dream OK).
Vietti Rocche Barolo, Piemontese Italy. This wine is going to take a while to open up, so it is lucky I have plenty of Block 5. An exquisite wine with achingly gorgeous violet and tar held up with intense acid and savoury appeal. Have with the wild boar hunted from the islands interior.
To complete the cellar I have chose one fortified sherry and one Botrytis.
McWilliams Botrytis Semillon, Riverina NSW. A wine that has graced this blog already. A gorgeous wine to sip in front of the fire on the beach while enjoying orange and coconut crumble.
Romate Pedro Ximenez Sacrista Sherry, Jerez Spain. If it all gets too much being on your own and you just want to have a good cry, have a sip of this belter and you will quickly realise this is far too good to share. Super stuff!!
So there you have it. It is now raining harder in my backyard and Henry is in need of a nappy change. I think it only fitting that I put ‘Weezer’ on my iPod and listen to ‘Island in the Sun’
‘on an island in the sun, we’ll be playing and having fun,
and it makes me feel so fine I can’t control my brain...’
Cue end credits.
I like this dessert island. I assume there'll be a handy cave with a fairly constant temperature and highish humidity around somewhere?
ReplyDeleteDave
absolutley - its called my walk in cellar; very handy in the tropics i here
ReplyDelete