"what foul dust floated in the wake of his dreams that temporarily closed out my interest in the abortive sorrows and short-winded elations of men."
- F. Scott Fitzgerald, The Great Gatsby
I'm bleary eyed this morning. It's not because I tied one on last night - that would be Friday nite. I'm bleary eyed this morning because I had a really restless nite sleeping. You see I had this dream where I was the 'Great Gatsby', Robert Redford version, and I was there in the Long Island mansion swanning around with a bevvy of beauties and a herd of hangers-on. My attention really got going in this dream when all of the sudden one of the said beauties was dancing ona table holding a bottle of S.C. Pannell Adelaide Hills Nebbiolo 2007; thats the funky shit!
So today as I sit at the kitchen counter, I am reading in peace yesterdays and todays The Age newspaper, and I read not one but two articles with reference to 'The Great Gatsby'. Am I still dreaming or am I actually writing this?
So, onto the wine then. It wasn't that long ago that I pulled one of these out of my cellar. A dark and dirty reddish purple in the glass with lovely and dependable aroma's of rose petals, cherries and a leather the longer it sits in the decanter. Lip smacking tannins give way to big and full fruit, but not ripe fruit; tart and crisp instead. It's a great example of a very good Nebbiolo being made in Australia.
Drink till 2022
Drink with braised goat
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Screwcap 14.0%v/v $50 Dan Murphy's Hawthorn East
Tim,
ReplyDeleteRestless nights are almost worth the trouble when you have such curious and vinous dreams. This is one of my favourite Cooked and Bottled posts.
Tim,
ReplyDeleteAh goat, on the weekend @ home in Brunswick, we braised a leg and imbibed in a 2005 Dead Arm Shiraz, a pup but decanted and left to breath – gorgeous. Then disappointed @ Rumi restaurant went for goat,as they do goat very well, alas no goat available. Had to settle for braised lamb shoulder and a bottle of Chateau Musar Hochar Pere et Fils Cabernet Cinsault 2003, and the wine was simply stunning and @ $55 incredible value. Would love to know how you braise your goat.
Hello Michael,
ReplyDeleteThe goat at Rumi is very schmick indeed. I braise my goat with fennel seeds, porcini and lardons for about 5 hours on low heat in a little passata, veal stock and white wine to start.It is awesomely awesome!!!!!
The Musar is good as well. did it throw plenty of sediment?
Tim
Tim, thanks for the goat recipe, will be giving it a try - sounds awesome. Two questions, what cut did you braise and where do purchase your goat? We have tried a number of butchers over the years and found Istanbul Meats on Sydney Road the best so far.
ReplyDeleteThe Musar did throw a decent amount of sediment.
I used Goat Escalope and the best places to get it are North Carlton Meat Supplies cnr Nicholson and Scotchimer or the QV markets inthe deli section.
ReplyDeleteTim