I picked up some porterhouse earlier, which I’ll be cooking very slightly on the medium side of rare and scoffing with some English mustard and (hopefully) hot horseradish*. Not much you can say about baked potatoes; crispy on the outside, fluffy on the inside and served up with a huge dollop of sour cream. A few steamed green beans on the side and we’re ready to go.
And what would this be without a decent bottle of Cab to go with it? If I’m being honest the thought of the decent bottle of Cab germinated before the thought of the steak. If I’m being brutally honest the thought of a decent bottle of Cab germinated before I brushed my teeth this morning.So I headed off to Vintage Cellars and picked up a bottle of Wynns 2001 Coonawarra Cabernet Sauvignon for a bargainous $30.
It’s had nearly eight years and the rim is starting to lighten up a little but it’s still a beautiful deep purple colour. First impression (before decanting) is of a lot of great deal of fruit…..too soon? After a couple of hours in the decanter it’s opened up a bit. The blackcurrant (and a bit of cherry) is still intense but it has a beautiful sweetness to it (I say roasted squash, my wife says chocolate……she’s probably right) and there are underlying aromas of what I usually term ‘wet wood’ – it’s not quite as intense as cedar, but it’s heading in that direction.
It's good but I reckon it's got a good five to ten years left in it. Buy some now for $30 and lay it down for a while, I think it'll be worth the wait.
* How come I can't get hold of any decent hot horseradish in Australia? I have about ten jars all with one teaspoon removed. Am I doing something wrong? I think I might just start using wasabi instead. Any suggestions?
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