Tuesday the 27th December – and it’s a stinker at 1 pm and it’s way too hot to even consider going to the beach, as all the suntan lotion in the world will not stop me from getting sunburnt today I’m afraid.
So, what do you do?
You cook up a storm of course!
Well leftovers at any rate, Duck with scooped potatoes & young carrots simmered in orange juice & a splash of Cognac. Truly;
It’s Christmas and I’m on well a deserved break, 10 days away from work I’m on holiday, and all the weight I lost before Xmas – 4kg. I have put it back on in 3 bloody days of no stop eating and drinking. (And loving it)
So, I’m cooking, eating & drinking, until I go back to work. What to hell, the new year is bringing me everything I have been striving toward in 2022.
OK, let’s get back to what’s left of this wine before it’s all finished.
What I really wanted to say is it’s too bloody hot to have a red with the duck so I chose a white wine to enjoy with the dark meat. This is a domestic duck so it lacks that full on gamey taste that wild ducks have.
So, I have chosen a medium-bodied Chardonnay with good lemon acidity.
I’m not going to waffle on about the colour as it is young so, hay or straw is the colour we are looking for.
The nose:
It smells like a young chardonnay should. So straight to the plate; Remembering I drink my whites a little warmer than most people even on a hot day.
Wonderful lemon floods the mouth coating every taste bud with a gentle, light, silky citrus nibling away at the plate.
The wine has a gentle power that is young and wonderful to drink at this stage in its life.
Although it has been made with age in mind and will improve and develop further complexity with time.
Mountadam High Eden Estate
Is one of Australia’s oldest cool-climate vineyards.
And I took notice of their early Pinot Noir’s in the mid-’70s maybe.
It worked well with the duck which was lucky because I got the Chardonnay for a chilli prawn dish I was going to cook.
the Rot has set in.
the Rot has set in.
