I had a mildly spiced fish curry with rice on Friday and steak and chips yesterday with the wines below…
…the Alsace PG on the left is from 2017. Aromatic and perfumed with bruised pears, peach, musk and a hint of orange oil on the nose. Less complex on tasting, dry but rounded flavours, orchard fruits, citrus and a saline quality, likely derived, from its notably fresh acidity. It would have been better paired with a simpler blander meal though.
The Cabernet Malbec blend ( 2015 ) from Great Southern in Western Australia paired well with the steak ( perfectly cooked for once ). Blackberries, red plums and spice on the fruit forward nose. Surprisingly elegant red and black berry flavours on tasting, medium body, good ripeness but nothing overtly sweet or jammy, integrated oak notes add depth and a touch of complexity. Acidity, not tannins, provided structure. A slightly astringent, medium length, finish kept me coming back for another refill.
As a creature of habit, I would normally drink a St-Jo with steak but this worked just as well.
Edit - I can’t compete with the culinary skills of others here but FWIW here’s a pic of the curry.
… portion control isn’t my strongest suit !