“I’m bringing wine for dinner tonight. Do you have any recommendations?” <br/> “What are you eating?”<br/>
How many times do you think we have that conversation in our store every year?<br/>
The fact is that it is one of our favorite conversations – one we look forward to every day.
Sometimes, the dinner choice makes choosing wine difficult. It could be something exotic, which means we might have to rack our brains for something that won’t clash with some spice. Sometimes, with a dish like roast chicken, everything goes with it; red, white or pink, light- to almost-full bodied, it’s so easy to match that it can be hard to choose.<br/> Other times, though, it’s easy. When someone asks about a wine pairing for roast lamb, I generally come down to two choices, older Bordeaux or Syrah. When I was asked to come up with a recipe choice for Syrah, guess what I chose?
1/4 Cup Fresh Parsley Leaves (If you don’t have fresh, omit. Don’t bother with dried.)
1/3 Cup Grated Parmesan Cheese (About 1 Ounce)
Cup Bread Crumbs (Fresh), Coarse
Half Leg Of Lamb (3 1/2 To 4 Pounds), Untied, Trimmed Of Surface Fat,
And Pounded To Even 3/4-Inch Thickness (See Illustration 1), At Room
Tablespoon Dijon Mustard
1 Teaspoon Unflavored Gelatin (dissolved in ¼ cup of water)
With oven rack in the lower-middle position, pre-heat oven to 375 degrees.
a food processor, using the steel blade, blend 1 teaspoon of olive oil
with garlic, rosemary, thyme, and parsley until minced. Scraping the
bowl down with rubber spatula often. It should take about 1 minute.
Remove half of the herb mixture and set aside.
In a medium bowl, stir together cheese, mustard, bread crumbs, half the herb mixture, and 1 tablespoon olive oil.
Lay lamb bone side up a surface covered with wax paper. Rub with two teaspoons olive oil.
Sprinkle well with salt and pepper.
Rub the half of the herb mixture without cheese and crumbs onto the bone side of the meat, staying an inch away from the edges.
Roll and tie the roast.
Sprinkle the outside of the roast with salt and pepper.
Heat a heavy 12-inch skillet, prefereably cast iron over medium heat until very hot, about 10 minutes.
Sear lamb until well browned on all sides including the ends.
Place roast on a rack in a roasting pan.
Roast in a 350 degree oven until an instant-read thermometer reads 120 degrees, 30 to 35 minutes.
Transfer lamb to cutting board and remove string.
lamb exterior with gelatin, to use like glue. Then press a thin coating
of the herb, mustard and bread crumb mixture onto top and sides of
roast with hands, pressing firmly to form a solid, even coating that
adheres to the meat.
Return coated roast to rack; roast until
instant-read thermometer inserted into thickest part of roast registers
130 to 135 degrees (medium-rare), 15 to 25 minutes longer.
Transfer meat to cutting board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch slices and serve.
Rosemount Estate Shiraz Diamond 750ML
Like comfort food you can pour in a glass. Dark, chewy, and fruit filled. Easy drinking and well balanced. A cozy pleasure!2010: 89 Points - Harvey Steiman, Wine Spectator: "Smooth and velvety, with a fresh, lively feel to the ...more
Domaine Jean-Claude Marsanne Crozes Hermitage 750ML
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Montes Syrah Alpha 750ML
Of intense ruby red color, it has a great aroma with floral, tobacco and leathery notes. Strong and full bodied to the palate, with soft and mature tannins. A very long, elegant and satisfying after taste. A superb Syrah.
2009: 91 Points - ...more
M. Chapoutier Ermitage L'Ermite Rouge 750ML
st95, ws94, rp93Steve Tanzer, International Wine Cellars: Ruby-red. Remarkably intense raspberry, cherry, candied violet and graphite aromas show dramatic volume and thrust. Positively liqueur-like in sweetness and density, with mouthfilling more
Gaillard Crozes Hermitage 750ML
Intensely Flavored, with green olive flavors overlaying big, black fruit. Great acidity. A big mouthThe 2011 Crozes-Hermitage is lighter and more fruit-forward than the denser, more structured 2010 Crozes-Hermitage. The 2011 is also more charming ...more
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Vibrant, with terrific, chiseled cut to the range of briar, anise, blackberry compote, bay leaf, iron and sanguine notes, all wrapped with singed alder and juniper accents on the finish. Pure and driven. Best from 2016 through 2030. From France.J.M....more
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A blend of syrah from 5 different Columbia Valley vineyards.! Everything you want from a Washington Syrah….bright, fresh & smooth…super dense dark purple with meaty dark fruit, Asain spice & sweet tobacco. Intense yet plush texture… this wine will ...more
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Have you ever heard of the expression, “a wine tasted of a particular place”? That's what this wine did, and the place it expressed is the Northern Rhone. Helfenbien La Syrah is the real deal, with an Old World classic texture free from any flab. ...more
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The Offerus project started with the 1995 vintage. As the appellation of St. Joseph has expanded in size over the past few years, Jean-Louis' goal was to search out small domains from the heart of the appellation, with values reflecting those which ...more