What Wine with this Lamb

Think I'll save that for my Peloursin varietal tasting....(if anyone still makes wine with that varietal)

You bet they still do! It is the national grape of the Glorious Nation of Kazakhstan where it is still produced and aged in new pine barrels.

Durif.

Think I'll save that for my Peloursin varietal tasting....(if anyone still makes wine with that varietal)

Last I heard, though the majority of PS was genotyped as Durif, some amount was actually Peloursin, so you'll likely get some whether you want it or not, Bill.

Mark Lipton

[Jenise]

Well, we (Bill, Les and I) decided on Aussie Shiraz. All three of us own worthy examples and it's been awhile since anyone organized a tasting around them. And while we ate, we congratulated ourself on the choice. The wonderfully marinated, charred lamb needed the power and fruit of these big wines.

Here's a shot, though next morning I'm at a loss to explain why we only put two of the reds in the picture. The other two were the 96 E & E Black Pepper (my favorite) and a 97 Fox Creek Reserve.

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In addition to Bill's excellent lamb which was served with eggplant-stuffed red and green bell peppers (great choice), we had tapas with Manzanilla--a tiny chorizo, almonds, peppers, marinated mushrooms and slices of baguette topped with a brilliant anchoiade, prepared by Bill and Swimbo. Les and Barb provided a starter course of ceviche--raw ahi tuna and hauntingly sweet, to-die-for sliced local scallops 'cooked' for just ten minutes in a lemon-onion sauce which Bill paired with a 98 Cloudy Bay Sauvignon Blanc. I should have photographed both, but to be honest I hadn't felt well and therefore avoided eating all day, and by the time we sat down to this food I was so famished I just dug in.

My contribution came next, a trio of three salads: California heirloom tomatoes with EVOO and two sea salts, a French potato and herb salad doused with white wine vinegar, EVOO, chicken broth and a Graves blanc, and a third salad of shaved fennel, garlic, slivered green beans and chopped oil-cured olives tossed with lime juice and roasted pistachio oil. All three were relatively low acid to ensure a nice showing with the wines.

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Following the lamb were a cheese plate and a most excellent strawberry pie.

[Robin Garr]

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Psst! I looked behind the curtain, and it appears that this image failed to upload.

[Jenise]

Robin, thanks, it's in now.

[Robin Garr]

Robin, thanks, it's in now.

And yummy it looks!

The lamb is one of my favourites.

Using lemon juice and oil, you make up a coating for the lamb that incudes garlic, mint, paprika, marjoram, pepper, cumin, coriander, turmeric, hot pepper sauce, ginger and cinnamon, and let it sit for a day before grilling it.

The end result is much more wine friendly than you might think.

Here are the bottles, and below it the recipe:

lambdinner.jpg

Spice-rubbed butterflied leg of lamb
(Bob Appetit July 2001)

Ingredients:

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

PreparationCombine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

PS to Jenise.

Hadn't realized until I'd posted it that the background had my homework for All Terrine Event 5 - a great cookbook called Terrine by Stephane Reynaud.



Recommended - http://www.amazon.com/Terrine-St%C3%A9phane-Reynaud/dp/0714848484/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1215971824&sr=8-1

Rioja or Ribera

I find that PS PairS best with my white-pepper and smoked-paprika lambsteaks (essentially, boneless leg that I trim extensively into steak like-chunks, pack in kosher salt for 30 mins to "quick dry-age") and grill up like it's steak, taking care to realize that the lamb does cook a little faster than beef.

Quixote Winery recently competed in a friendly "pairing-off" against Plumpjack to see which paired better with a particular grilled lamb dish.

Since you're butterflying, I'm assuming you're grilling, not actually BBQing (I know I'm fighting a losing battle, but I can't help it).

Bordeaux is always my "go to" with lamb. With those spices I'd also consider Northern Rhones,and Rioja (an underrated lamb match).

Keep up the good fight.