Sunday, November 15, 2009

Sausage and Shiraz

One quick dinner over the weekend that was really good. Those are breakfast sausage links that were browned in an iron skillet. Some thinly sliced garlic was added, along with some fresh chopped rosemary and a little water. In went some fresh table grapes and a tablespoon of balsamic vinegar. Everything cooked just until the grapes were cooked through and began to pop. There was some crusty bread and some rice to make a meal.

The wine was a 2004 Cascabel Shiraz from the Fleurieu peninsula of Australia. Somewhat understated for an Australian Shiraz. Good fruit flavors and depth without being overpowering. Lots of sweet fruit in the nose. Full bodied but actually showing some restraint. 14.5% alcohol. Nice drinking wine at this time and perfect with the meal.

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