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, served along with 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) and enjoying 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 observed on June 19, 1910, in Spokane, Washington. Father’s Day was established as a national holiday in the United States on April 24, 1972. President Richard Nixon signed a law that designated the third Sunday in June as Father’s Day, making it a federal holiday.
Some white and red wines I recommend are:
2023 Olianas Vermentino di Sardegna, DOC, Sardinia, Italy. Pea-green highlights. Aroma of apple, citrus, fennel, and herbs. Flavors of peach, melon, pink grapefruit, and orange blossom, with a lingering minerally aftertaste. Serve with grilled calamari bodies, marinated in olive oil, lemon juice, salt, and parsley.
2022 Elena Casadei Le Anfore, “Ansonaco,” IGT, Tuscany, Italy. (Made from Inzolia grapes) Amber-orange color with an aroma and flavor of citrus, dried apricot, yellow plum, and chamomile tea with a tart almond aftertaste, It is best served slightly chilled. Pair it with a dish of grilled vegetables (mushrooms, carrots, zucchini, eggplant) dressed with olive oil and lemon juice!
2022 Castello del Trebbio Chianti Superiore, DOCG, Tuscany, Italy. (Made with organic grapes) Blend of Sangiovese, Canaiolo Nero, and Ciliegiolo grapes. Bouquet of violets, sage, and blueberries. Notes of jam, figs, chestnuts, and sour cherries with a pleasing bitter almond aftertaste. I served it with a dish of grilled hot sausages, onions, and peppers… delicious!
2021 Tasca d’Almerita Regaleali “Nero d’Avola,” DOC, Sicily, Italy. Light-bodied and very fruity with a fresh, jubilant bouquet and taste of black cherries, boysenberry, and plums. Notes of anise, figs, white pepper, tobacco, and spices. I had this wine with an herb-rubbed, grilled tuna steak. Wow!
2021 Valle dell’Acate “Il Moro” Nero d’Avola, DOC, Sicily, Italy. Deep red with flavors of blackberry, black currants, anise, and chocolate. Notes of raspberry, orange peel, leather, and some earthiness. An aftertaste of tart citrus and dried flowers. Pair with lamb kebabs basted and served with a chimichurri sauce.
2021 Feudo Montoni Nero d’Avola, “Lagnusa” DOC, Sicily, Italy. (Made with organic grapes) Ruby color; bouquet and complex taste of candied cherry, blackberry, brown spices, anise, and mint. Hints of bitter cocoa, cinnamon, hazelnut, and red plums. Great aftertaste of black figs. For me, a grilled New York strip, medium, with a baked potato says it all!
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.
Recent Comments