Skip to main content

An Aussie Sausage Sizzle + d'Arenberg The Custodian Grenache 2013 #WinePW


Welcome to the June edition of Wine Pairing Weekend. This month Gwendolyn, of Wine Predator, is hosting. You can read her invitation: here. And she invited us to explore and post about Australian wines. If you're reading this early enough, join us on Twitter - Saturday, June 9th - at 8am Pacific time; follow along with hashtag #WinePW.

The Down Under Offerings

An Aussie Sausage Sizzle

For this event, I thought: I could just "pull some snags out of the eski and toss them on the barbie for the blokes." Translation: "...pull some sausages out of the fridge and toss them on the grill for my guys." That seemed simple enough.


Then I read about the institution of the Sausage Sizzle and loved the idea of bringing people together for a quick meal with just sausages, bread, and grilled onions. I had some sausages from a local meat company and we are never without bread and onions in the house. So, I took it all over to our friends' house when they invited us over for an end-of-the-schoolyear barbeque.

In the Glass

Besides Italian reds, wines from Australia were the first that I drank on a regular basis. They were more affordable than their French counterparts. And, when I was a starving college student, we were more into quantity than quality. Still, I found most Australian wines easy-drinking. Most of the time we were pouring Shiraz.

I thought about tracking down one of those bottles I used to drink in college, but then I came across a selection of d'Arenberg wines. Founded in the early 20th centurey, d'Arenberg is an Australian wine company with most of its vines located in South Australia's McLaren Vale, though some of their grapes are sourced from the Adelaide Hills and Fleurieu Peninsula. The Osborn family has been heading the winery for four generations now. Chester Osborn produces wines by using basket pressing and leaving the reds unfiltered.


With my Sausage Sizzle, I poured the d'Arenberg The Custodian Grenache 2013. And I also paired  the d'Arenberg The Hermit Crab Viognier Marsanne 2016 with an Australian cheese. More on that soon.

The Story Behind The Name
I did some digging to find the story behind the name. So it goes...d'Arry Osborn refused to pull out his old Grenache vineyards. When Chester became the lead winemaker in the 1980s, he set out to plan even more old vine Grenache despite it being an unfashionable grape, at the time. So, today, d'Arenberg maintains nearly one-third of McLaren Vale's old vine Grenache. They have earned the moniker: Custodian of the Grenache.

Tasting Notes
The 2013 d'Arenberg Custodian is a beautiful, balanced red wine. On the nose, I get wafts of woody spices and moist soil, initially, but as it sits in the glass, it opens up with more fruity aromas. On the tongue, it had a nice dance of sweet and tangy. Overall, this was an appealing foil to the salty sausages.

Comments

  1. I'm glad I'm not the only one that asks hosts if I can bring food and wine when I'm invited over because I have a blog post due LOL...

    ReplyDelete
    Replies
    1. Ha! Like Wendy I've also been guilty of doing this. Looks like it was a good time though. 'Good on you, mate!'

      Delete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh