By Bob Lipinski
When I think about Father’s Day, I remember barbecuing steaks, hamburgers, sausages, and hot dogs, over “real charcoal,” bottles of beer, platters of cold macaroni and potato salad, and of course, slices of sour dill pickles. This Father’s Day, I’m barbecuing (with a gas grill) shell steaks with a dry rub, Caesar Salad, baked potatoes, a bottle (or two) of a “big” red wine… and of course a pickle!
Being that we’re talking about red wine and barbecuing, you can’t go wrong with a juicy New York Strip or T-bone steak. Don’t forget other delights such as grilled vegetables, portobello mushrooms with balsamic vinegar, tuna soaked in a teriyaki marinade, rack of lamb with mint chutney, veal chops smothered in rosemary, or a pizza, cooked right on the grill!
The nation’s first Father’s Day was celebrated on June 19, 1910, in the state of Washington. However, it was not until 1972, after President Woodrow Wilson made Mother’s Day official, that the day honoring fathers became a nationwide holiday in the United States.
Some full-bodied red wines I’ve recently enjoyed are:
2020 “The McNab” McNab Ranch Vineyards “Cabernet Sauvignon,” Mendocino, California. (Made with certified biodynamic grapes.) Dark colored with a bouquet of dark berries, cocoa, espresso, licorice, and herbs. Full-bodied with flavors of black currants, black tea, figs, plums, and toasted bread. I paired this with a sirloin steak, dry rubbed with some ground espresso beans.
2016 Don Manuel Villafañe Malbec, Mendoza, Argentina. Bright ruby color with a bouquet and flavor of spicy cherry, brown baking spices, and leather. It’s medium-bodied with a smooth finish and long, dried berry aftertaste. A ribeye steak cooked medium rare along with a baked potato says it all!
Don Manuel Villafañe Malbec 2016
2013 Tamaya “Reserva” Limarí Valley, Chile. (Blend of Malbec 43%; Cabernet Sauvignon 29%; and Syrah 28%.) Aged in French oak barrels for 12 months. Intriguing nose of spicy berries, mint, and anise. Medium-bodied and fruity with cherries, figs, and raspberries, along with flavors of roasted sweet peppers. Serve with grilled spicy hot sausage and roasted red peppers.
2016 David Arthur Napa Valley “Proprietary Red Wine” California. (Aged 20 months in French oak barrels.) A Bordeaux-style red that is a blend of power and finesse. Darkly colored with a spicy bouquet of blackberries and black currants with overtones of baking spices. Chocolate-cherry abounds in the mouth along with licorice, plums, and black cherries. Full-bodied with plenty of tannin and a soft and lingering aftertaste. A rack of baby back ribs smothered in a smoky, molasses-black pepper sauce would do it!
2017 Bogle “Essential Red” (California). A blend of Petite Sirah, Syrah, Cabernet Sauvignon, and Late-harvest Zinfandel grapes. Very complex bouquet and flavor showing spicy fruit, dried berries, menthol, blueberries, tamarind, brown sugar, and hints of vanilla and anise. Pair with blackened pork chops and a side of sautéed kale loaded with onions, garlic, and hot pepper.
“Barbecue is 25% inspiration and 75% perspiration.” (Bob Lipinski)
Well, that’s about it… Happy Barbecue to all Fathers!
Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
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