The biggest surprise of 2012 goes to
finding this little winery that churns out high quality regional wines with a
difference. These guys focus on all things Italian with a Margaret River
Bangers and Mash
I wanted to pair this wine with a food that
my dad used to eat when he was growing up. It would be brilliant if I went
through the process of how to make your own sausages but I am going to cheat for this recipe.
Go out and find the best butcher in my area, Barossa Fine Foods is the only one
for me, and buy whatever you like. For
this meal I bought some duck and veal sausages which paired brilliantly with an
indulgent mash.
Indulgent mash which you may need to only
eat every now and again
1 kilo waxy potatoes, peeled and cut into
segments
300 g butter
100 g cheddar cheese, grated
Slowly cook the potato in hot but not
boiling water. This may take an hour to an hour and a half depending on the
potato type and the size of the segments but it is important to not heat the
potatoes quickly as that releases the starches which results in a gluey
textured dish. Once the potatoes are cooked drain the water and fold in butter
while the potatoes are hot. Mix in
cheese and serve with sausages placed on the bed of potato.
Carpe Diem Vineyards Sangiovese 2009
How should I describe this wine? Well I’m
not sure as it feels familiar with the wine being medium bodied and savoury yet
there is something else. It could be this textural
element that combines with the wonderful flavour of plums, sour cherries, spice and an element that makes me feel like I could crunch down
on the wine. Maybe that it, the wine feels like it should be served with a fork
and a spoon. That would look rather
funny though. I’ll put it out there that if you grab a bottle of this, you will feel
like you have discovered something special.
Alcohol: 13.5%
Price: $27
Rated: 89
Drink: 2014 – 2021
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