By Bob Lipinski
When I think about Father’s Day, I remember barbecuing steaks, hamburgers, sausages, and hot dogs, over “real charcoal,” while enjoying 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 sour dill 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, all 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 recommend are:
2004 Arzuaga “Gran Reserva” Ribera del Duero, Spain. (Aged 5 years in oak.) Deeply colored with a powerful bouquet of black currants, dark chocolate, earth, and spicy cherries. Dry and full-bodied, with flavors of plums, blackberry, coffee, and black pepper. Notes of leather and pipe tobacco. An ultra-smooth wine with concentrated fruit flavors. I enjoyed this beauty with barbecued prime ribs and smoky mushrooms.
2022 Tenuta Argentiera “Poggio ai Ginepri” Rosso, Tuscany, Italy. Super-Tuscan blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot grapes. A complex bouquet with layers of dried black fruit, cherry, plums, and black currants. Tannic in the mouth with spices, black pepper, figs, and stewed plums. A big wine with a light balsamic note and elegant aftertaste. Prefect with grilled flank steak and corn on the cob, dotted with rosemary and sage butter.
2013 Standing Stone “Petit Verdot,” Seneca Lake, New York: (Aged in American and French oak for 18 months.) Petit Verdot is used almost exclusively for blending and few wineries bottle it as a varietal wine. Deep purple-colored with a full bouquet and flavor of blackberries, red currants, black cherry, and plums; still has plenty of tannin. Notes of leather, black pepper, clove, and spices. Serve it with a platter of Cajun-style pork chops and smoky baked beans.
2019 Francesco Fiori, Serra Juales (single-vineyard), “Cagnulari,” IGT {Isola dei Nuraghi}, Sardinia, Italy. (15% alcohol). Cagnulari (synonym for the Graciano grape of Spain) grows only on the island of Sardinia. Deep purple color with an intense bouquet and taste of dark berries, black plums, licorice, wild cherries, and exotic spices. Hints of leather and garrigue (Mediterranean vegetation with a spicy smell of rosemary, thyme, and others), with an aftertaste of dried black fruit. Try it with a medium-rare New York Strip with a baked potato laced with blue-cheese.
2019 Caldwell Vineyard “Petit Verdot,” Coombsville, California. (Clone 400) Deep cherry color tending towards purple. Full, spicy nose of cherry and boysenberry, with alcohol showing through. Medium-full bodied with flavors of chocolate-cherry, plum, with hints of menthol. Long, lingering aftertaste. Pair it with smoky pulled pork and a side of grilled Romaine lettuce.
2019 Italics “Cabernet Sauvignon,” Coombsville, California. Rich, deeply colored wine with a bouquet of black currants, cranberry, and chocolate. Full-bodied with layers of tannin, black cherry, oak, and black tea. Hints of roasted coffee and licorice. Slightly alcoholic finish and aftertaste of plums. A big wine needs big flavors… grilled buffalo or venison in a red or black currant sauce with plenty of black peppercorns.
“Barbecue is 25% inspiration and 75% perspiration.” (Bob Lipinski)
Well, that’s about it… Happy Barbecuing 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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