Something to drink while cooking.
5 March 2016
Shell requested beef ragu.
Its a pains taking process. The beef cannot be minced. Instead it must be finely diced. As with the vegetables. Diced so fine they melt.
The pasta must be hand made. Kneaded by hand, rolled by hand, cut by hand. No machine, powered or manual can touch it.
These are the appellation d'origine contrôlée for making ragu as set out by Shell.
I needed a drink to get me through the ordeal.
Shell rarely drinks white wine. It was a hot day and the debate on what was to be opened was vigorous.
Apparently Lakes Folly Hill Block just wasn't going to cut the mustard for Shell. It was Chablis or red and that was the end of the discussion.
2010 Domaine Bernard Defaix Chablis 1er Cru Côte de Léchet Vieilles Vignes
Sourced from Wineaway in Brisbane. One of the few wine merchants with trustworthy provenance.
Dried tropical fruits on the nose. Pineapple, white peaches and banana.
A surprisingly clean and acidic palate that defies the nose. Green apple, lemon and hints of developing complexity.
A classy wine that will continue to develop though not for the long term.
Dink now to 2020.
It certainly got me through the ragu preparation.