Feb. 10th, 2013

bellinghman: (Default)
Last night, we had an ox-cheek pie (with a herby shortcrust pastry top). I like ox cheek - it's a very cheap cut that cooks up really well given enough hours gentle cooking time.

To drink, we had a bottle of Grant Burge's Filsell Old Vine Shiraz 2000, from the Barossa Valley

Damn, I wish we had a few more bottles of that. I haven't a clue where I got it, but the back label was right is saying that it would benefit from careful cellaring. Online guides indicate it peaked a year or two ago, and that I'd have to pay £30 a bottle to replace it. But I may be tempted to get a newer vintage.

May 2016

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