Once again, we are breaking into the series tasting wines from each of Italy's twenty wine regions. This article examines a noble red wine from the island of Sicily in southern Italy. It is very far from a bargain wine. We were about a dozen to taste it. I'll be presenting my opinions and those of others.
Also, from 4-7 at Rockfish you can also get all appetizers half off. Think of it like an awesome little "Happy Hour." While all the food at Rockfish is delicious, this week I recommend an appetizer that isn't on the menu anymore (but they'll make it if you ask!). Try the Brisket Nachos with your Lagunitas. The strong Belgian ale pairs really well with the smoky flavor of the brisket. The crispy tortilla chips are topped with slow cooked slow cooker brisket, ancho cream sauce, cheese, black beans, fresh jalapeno, and cilantro! And during the half price appetizer time, they're only $4.95! And if you don't like brisket, or don't eat red meat, Rockfish also offers some delicious other appetizers like Volcano Shrimp and Spinach Dip.
How do you know you are ungrounded and uncentered? One of the easiest indications is how easy it is for you to focus on a task. If you find that your mind wanders and you get sidetracked easily, there is a good possibility you are ungrounded. However, having a lot on your mind, juggling many tasks at one time, focusing for long periods, or travelling can all knock you off center.
Once you have poured meat, vegetables and sauce into it, pour a bit of wine or stock into the frying pan you've used and scrape the pan. Add to the slow cooking brisket for extra flavour.
What I do is mix some good quality store bought barbecue sauce with a little beef broth to thin it a bit. I like to use a smoke flavored barbecue sauce. To give it a little more smoky flavor, I also add a few drops of liquid smoke. This makes a very tasty braising liquid.
Get up before everyone else. I admit this is the hardest one for beef brisket and onions, but if you do wake up first you can get your first cup of coffee or juice in peace, take a shower and some mornings even get dressed all by yourself.
At the first sips the earth taste very often associated with Pinot Noir hit me. This wine was rather sweet and had almost no tannins. My first meal was slow cooking beef ribs with potatoes. This Pinot Noir was round with pleasant acidity and dark cherries; its earth taste remained. The wine wasn't fazed or even changed by a fair amount of Louisiana red pepper sauce. When the Pinot Noir faced the side dish of a relatively tame Turkish salad based on sweet pimentos, tomato paste, and hot peppers, it had good length and went well with the tomatoes.
At the first sips this wine was too sweet but quite long and fruity. It offered some darkness accompanied by balanced acidity and tannins. Japanese rice crackers with Wasabi invited dark, dark cherries to join the mix. If only that non-endearing sweetness would go away. In the presence of slow cooked chicken meatballs swimming in a tomato sauce the purple liquid showed great balanced and its sugar level was down. The accompanying potatoes made our Australian friend good and dark but it was excessively sweet. A medley of mixed beans and chickpeas made me note the drink's darkness, length, and, alas, the high sugar content. Fruit juice candy made a great match of dark cherries and oak in my glass.
I ended the bottle with two local cheeses. But first came some Matjes herring. Here the wine did better. It was somewhat nutty; there was lemon and refreshing acidity. First came the brick cheese. The cheese was flat, the wine was flat. Does this mean that they paired well? With a tastier Swiss cheese the wine was nicely acidic and long but didn't have a lot of fruit.