Saturday night dinner

From Giorgio Locatelli's wonderful (and heafty) cookbook, a great fish dish that goes well with red wine. Cod on a bed of lentils and a parsley sauce to add some extra depth. The lentils are simmered in veggie stock with herbs (garden-grown sage and rosemary, and some store-bought bay leaves), pancetta, onion, carrot, leak and celery. The cod is simply cooked with some light oil in a non-stick skillet and finished with butter. The lentils are supposed to mimic a risotto in a way, providing a nice bed to set the lentils into without being too soupy. That puddle you see around the edge is a bit of the butter sauce from the pan I cooked the fish in. I was a little disappointed with having so much come out, but that may have been from having a tad too much vegetable oil in the skillet to start.

Macallan at the Aspen Food and Wine Festival

It's probably appropriate that one of the more pretentious single malts would end up at one of the more pretentious food and wine expos. Not that I am poo-poohing the two, but there is some logic in the pairing the two of them. It would be an interesting juxtaposition (clash?) if Bruichladdich, for example, showed up at Aspen -- particularly Jim McEwan! You can see a short video about it at the Macallan's US website: <a id="art6" name="art6"></a>Food & Wine Classic in Aspen

Fannie's Last Supper

Chris Kimball of America's Test Kitchen fame has a new project that is really cool -- making a 12 course Victorian era meal with period instruments so to speak. You can see a preview and pre-order the book here.

Port Ellen

The maltings at Port Ellen, taken from the ferry between the mainland and Islay.

Glenfarclas 21

Glenfarclas is a giant of the whisky industry, at least for a family-run distillery, now on its sixth generation. It has a very loyal following, which stands to reason as it continues to produce fine whisky at a very affordable price. Glenfarclas recently released a 40 year old at a price that many other distilleries would think twice about for their 25 year olds. The 21 year old is an accomplished, refined whisky that has a lot to offer to those willing to take the time to enjoy, savor, and explore this deceptive dram. I say deceptive, because it is an easy single malt to throw back and enjoy without really understanding its depth. But taking the time to explore its many smells and flavors will pay real dividends. It is bottled at a respectable 43%, and has a greeny-copper color. The undiluted nose has some smoke, old leather, shoebox and books from the back of the used book shop. I also get baked apple with crumble. The mouth is lighter and smooth with just a little burn. Once a little water goes in, it really opens up and displays its varied colors. The nose develops sweet candy, clover honey, sticky sap on a maple tree, and pine tar. None of these are overpowering, and they alternate coming to the fore. The body is still smooth and enjoyable, the finish long. An excellent dram.

Tasting Glen Grant

Another tasting from the Scotch Malt Whisky Society, this time a 21 year old Glen Grant from a refill hogshead, ex bourbon, bottled at 49.3% abv. This is the 45th bottling of Glen Grant for the good folks from the Leith Vaults. The color is quite light, perhaps straw. The nose has a nice chocolate note followed by sweet digestive biscuits, some vegetal notes, though sweet as well. Not at all off-putting, but also very similar to some younger bourbon-barrel Bowmores. There's some citrus in there, and I think I get the vanilla from the bourbon as well as nougat. On the tongue, it is tart and milderly tannic, but not a lot going on at first. With water bananas come to the front, with a rich smell. There is an ineffable quality about it, enjoyable indeed.

An apt description -- tasting a 12 year old Highland Park

The good folks at the Scotch Malt Whisky Society called their 137th bottling of Highland Park "Oooh! Ouch! Aaah!", which is pretty close to an apt description, particularly the middle of the three. Bottled at 58.7% abv, this refill sherry butt gave its all and then some to a rough and tumble single malt. The color is a copper-red, deep and luscious. The nose is powerful with notes of Marmite, organe peel, lemon rind (not the zest, though, which would be more pungent), and even sweet twizzler (not quite strawberry, but perhaps some cherry or grape juice like Welchs.) At the first taste, it is firey with some tannic qualities, and just a bit of sweetness like a fresh white grape off the vine. With time in the glass, it calms down quite a bit, but is still robust. The sherry notes come more to the front even without water, but some added water calms it more and the oloroso comes out. This is a brute of a whisky and needs some time in the glass, water, and a strong tongue with a smooth coating of teflon.