nothing new

Sometimes it's the familiar that is compelling.

I've been fighting a head cold for a few days and so have been living sans wine. Just hot tea and soda infused juice for me. But we recently bought some organic, grass-fed beef and I was itching to light the barbecue. I really wanted a glass of red wine to accompany my beef, so I decided something I was familiar with would do just fine. From what I could tell this Peller Estates Baco Noir was a good match for my juicy steak. From what I remember, it has a lot going for it. A lovely tobacco, clove, nutmeg, ripe plum, cherry, liquorice, earth, black currant nose (that's a lot!); pretty complex for $10.95. There's some good acidity, and a balanced fruity finish with a hint of tannin. It was a bit like a spicy cigar, if you like that kind of thing.

Then I thought I'd make barbecue sauce to photograph and put here, but there are some things that one shouldn't do after a few glasses of wine while hopped-up on cold medication. Notice the barbecue sauce didn't make it. Also, don't use social media, like Twitter (you know, when you haven't got your wits about you). Somtimes it's good to just be quiet.

On another note, Solitude Farms in Casselman grows nice beef, from what I could tell.