Choosing a meal to go with my liquid dinner is fun. To match my 2011 d’Arenberg Galvo Garage, I chose to fire up a simple pasta dish with some of my home made meatballs. This cabernet blend tips the beret to the 'Jean-Pierres' making wines in their sheds in Bordeaux.
Sugo sauce with fried onion and garlic was simmering on low so I got cracking on the meatballs. One glass in and I can taste the cherry and spice but it seemed like it wanted to show me more. I gave it a hand to jump out and say hello by putting the lid back on the bottle and giving it a good shake. Geez! It spoke. More about that in a sec..
My meatballs are 50/50 pork and lamb and I mix them with salt and pepper, paprika, onion and fresh basil and oregano and rolled into small balls with the help of some eggs and flour.
Both the liquid and solid meals were delightful and the herbaceous, black and blue berry notes were well supported by tannins that provided a length of consistency that Glenn McGrath would have been proud of...
..