The Teddy Bears Birthday

markg · Post by **markg** » Tue Feb 10, 2004 12:21 pm

At least once per year, on a weekend where we have nothing else planned, the weather is nice, everyone is relaxed and the kids deserve a treat, my wife declares a Teddy Bears birthday !!

So it was the other weekend, myself and my wife put our heads together, announced it to our kids and asked some of their friends around to share cake, icecream, lollies, milkshakes and teddy bear biscuits. Their parents also came and we put on a pasta with some nice rich bolog. sauce and wines.

So, my wife prepared the teddy bears and kids food while I started on the pasta and selected the wine. I chose a white to start with and some inexpensive reds (recently discussed on this and other forums) to see if they could pass muster as a house wine.

While I was cooking the pasta and sipping on the wine I tried to explain how wine is made to my 9 year old. I was describing the fermentation process and indicated that the yeast was alive, it ate the sugars and turned them into alcohol, I was carrying on in this vein for a bit when he suddenly he burst out laughing and whispered to his mate. They both proceeeded to roll around the floor in fits of giggles. It seems that they thought their parents were quite gross drinking yeast poo ! Kids !

2001 Malcolm Creek Chardonnay
I first had this at a dinner here in Adelaide organised by Gavin last year. Bert from W* bought it along to try. I really liked it when I tried it and it also stood out in my mind because I used to drive past the cellar door entrance all the time, without giving the place a second thought. Next time we were up that way I grabbed a case from them. Over the last year I have been quite dissapointed with it on a number of occassions as it never seemed as good as it did from my memory of the dinner evening or at the cellar door tasting. However, this afternoon the stars must have been aligned correctly or something as it was a very, very enjoyable white wine.

A sweet nose of pineapple, buttered toast and a bit of honeydew melon. Very nice complex flavours of bannana, melon and butterscotch and a nice length.

2001 Ingoldby Shiraz
A nice violet color with plums on the nose. Flavours of blackberry, plums and a little white pepper. A light mouthfeel with a pleasant amount of alcohol present and a rather short length.

2001 Wynns Shiraz
Decanted for 2 hours. A nice purple color with a dusty nose. Flavours of Red berrys, blackberry, Prune and Vanilla. Not bad but I beleive the 2002 is supposed to be even better ?

Muscat Mike · Post by **Muscat Mike** » Wed Feb 11, 2004 11:58 pm

Mark,
the Wynns 2002 definitely gets my vote.
MM.

simm · Post by **simm** » Thu Feb 12, 2004 8:45 am

Mark,
The Teddy Bears picnic is a great idea! Must do this one myself. On the spaghetti front, I tried throwing in some old vacuum pumped MR cab from the fridge into my spag bog last night but found the flavour had disipated and went on the search for more. Not thinking I would be drinking any more, decided to try throwing in a leftover white (please, all you bogaphiles out there, don't start on how to make a true sauce, I make it differently every time!) and to my amazement the blend of the red and the white worked quite well. Remember the red had barely any flavour left in it.
Another thing you could try is seeded mustard (a spoon full, or to your taste!)

Ingoldby Sh used to be far weightier than what you describe, but I haven't tried it in years. Used to love finding it on restaurant wine lists because it was always great on the QPR.

Have you tried any of the other Malcolm Creek wines, the Cabernet for instance?

MM, I'm keen to try the Wynns Sh 02 with all the talk, I was very impressed with the 01 as it gained some weight and complexity that previous vintages didn't have.

cheers,

markg · Post by **markg** » Fri Feb 13, 2004 9:47 am

simm wrote:Mark,
The Teddy Bears picnic is a great idea! Must do this one myself. On the spaghetti front, I tried throwing in some old vacuum pumped MR cab from the fridge into my spag bog last night but found the flavour had disipated and went on the search for more. Not thinking I would be drinking any more, decided to try throwing in a leftover white (please, all you bogaphiles out there, don't start on how to make a true sauce, I make it differently every time!) and to my amazement the blend of the red and the white worked quite well. Remember the red had barely any flavour left in it.
Another thing you could try is seeded mustard (a spoon full, or to your taste!)

Ingoldby Sh used to be far weightier than what you describe, but I haven't tried it in years. Used to love finding it on restaurant wine lists because it was always great on the QPR.

Have you tried any of the other Malcolm Creek wines, the Cabernet for instance?

MM, I'm keen to try the Wynns Sh 02 with all the talk, I was very impressed with the 01 as it gained some weight and complexity that previous vintages didn't have.

cheers,

I wish I could take credit for the picnic idea but its all my wifes. She always comes up with great ways of making the kids day special.

I love SpagBol sauce - My secret recipie is Tomato Soup instead of tomato paste - Its so much more richer. I like the idea of the mustard and the white/red combo sounds interesting, although the old saying goes "..if you wouldn't drink the wine, don't cook with it".

Had the 01 Wynns again the other night and poured most of it down the sink. I think my tolerence level was low.

Other Malcom Creeks - tried the CabSav at cellar door (last year, not sure of vintage) found it quite agressive on the tannins with little fruit, although I beleive the current release is supposed to be quite good.

simm · Post by **simm** » Fri Feb 13, 2004 10:08 am

Ordinarilly I wouldn't do the red/white blend, but just thought it was interesting that it came out okay.

I heard about the tomato soup one from my step-mother years ago, beats tomato paste by a long shot as long as you simmer the excess moisture out. I haven't been very happy with the tasteless state of Tom paste for some time. I now love crushing tommies and lots of them boiled right down to the thickness required. If you have to go tins :shock:

then I like to pour in the juice and mush the remaining flesh. Ohh, got to go home and get the pans on, 'mmm.... pasta' crispy bacon, courgettes...

Will keep an eye out for the latest M. Creek's

best,

markg · Post by **markg** » Fri Feb 13, 2004 10:21 am

simm wrote:Ordinarilly I wouldn't do the red/white blend, but just thought it was interesting that it came out okay.

I heard about the tomato soup one from my step-mother years ago, beats tomato paste by a long shot as long as you simmer the excess moisture out. I haven't been very happy with the tasteless state of Tom paste for some time. I now love crushing tommies and lots of them boiled right down to the thickness required. If you have to go tins then I like to pour in the juice and mush the remaining flesh. Ohh, got to go home and get the pans on, 'mmm.... pasta' crispy bacon, courgettes...

Will keep an eye out for the latest M. Creek's

best,

You are making my mouth water. The longer you heat the sauce the richer and more condensed it gets.

We have about 2 dozen tomatoes ripening at the moment in the back yard, I now know what their fate will be :wink: