Tonight from England for dinner i had.........

**Blitzburghpete** · 07-03-2007, 11:55 AM

Spinach leaves, with pan fried liver, dusted with flour, grilled bacon, and mashed potato, with ketchup on the side.

The way to have this is spinach bit of bacon, bit of liver, on your fork then smear some mash on the end and dip in the ketchup.

Delicious!!!

All washed down with a cheeky fresh Cabernet sauvignon red australian wine called Dream time.

**ARKIESTEEL** · 07-03-2007, 12:57 PM

Thats what you call food over there.....

**SteelerDave74** · 07-03-2007, 02:11 PM

OH Boy!!!

cheeky fresh Cabernet sauvignon red australian wine called Dream time.

I have to try this. How did it really taste, Pete? Sounds to me like, it is bold and tangy.

**Blitzburghpete** · 07-03-2007, 04:01 PM

Originally Posted by ARKIESTEEL

Thats what you call food over there.....

Yeah i know liver isn't everyones cup of tea, but put it together with the spinach and bacon and soft creamy mash and it's divine!!!! Don't knock it until you tried it. Besides liver is cheap and very very good for you. Not something i cook every week but great with red wine which leads me on to Franco

Originally Posted by Franco32Harris

OH Boy!!!

I have to try this. How did it really taste, Pete? Sounds to me like, it is bold and tangy.

It was full bodied in flavour, but not heavy, hence a bit fresh, something i've never experienced with a red wine before ( hence cheeky ) Had a smooth lovely feeling and went well with the food, especially the liver.
All the full bodied wines i've had before seem heavy. Yes Bold would be a good way of putting it, but a not a tang afterwards just a pleasant woody, smooth, fresh taste.

**SteelerDave74** · 07-03-2007, 05:20 PM

Who developed the wine? Could I get this in the states or do I have to personally show up in Australia and get this wine? I am getting very intrigued to try it. Bold and smooth is nice. Most of the wine I drink has a bit to a sense of tang on the end. I just would like the information off the label and get some of this. It sounds great. I am sure it would compliment steaks and seafood very well since you've had the wine with the liver .

**Blitzburghpete** · 07-03-2007, 05:56 PM

Ok i'll type as much off the label as i can

Dreamtime Reserve 2005 Cabernet Sauvignon, South Eastern Australia.

On the back is the blab about aboriginals and then at the bottom it says

distributed by CDL @uk sw1p 4ny

Thats it i'm afraid, although i found out why it tastes so fresh yet smooth
quote at the bottom of the label

" A surperb Cab Sauvignon, bristling with generous flavours of ripe blackcurrant, blackberry and eucalyptus"

We got this one from a wine company called Laithwaites if they have them over there in the States.

**SteelerDave74** · 07-03-2007, 07:00 PM

Thanks, so much for the info. I am going to research this up. Might have this at the Local Giant Eagle Store, if not, try the State Stores. It sure sounds great. Oh, I see, the blackcurrant, blackberry, and eucalyptus as the ingredient, that explains it big time. It sounds as if it is delicious tasting, I will keep you on tab for this.

**DIESELMAN** · 07-04-2007, 12:14 PM

Originally Posted by ARKIESTEEL

Thats what you call food over there.....

I'm with you on that bro!!

**Steelerlyn** · 07-04-2007, 02:55 PM

Your dinner sounds absolutely delicious to me!~ We eat too much red meat, I always forget to buy liver. We used to have it once a week and we need to get back into that habit!~