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ÆROS® and Roasted Rack of Lamb with Blueberry Sauce
December 1, 2010 by David
Filed under Wine & Recipe of The Month
‘Tis the season to pull out the stops! Whether it’s for the whole family, gathered around the holiday table or an intimate dinner party to ring in the new year, opening a bottle of ÆROS® creates an occasion in itself! Enjoy the appreciative smiles when you serve this succulent, fruity rack of lamb with a glass of the opulent 2007 Napa Valley ÆROS Meritage. We recommend decanting it a few hours before serving. And, you’ll sit down to this exceptional meal completely relaxed because this is a feast that’s remarkably easy to prepare! Happy holidays from all of us at Goosecross!
Ingredients
Marinade Ingredients:
(1) 2 pound rack of lamb
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 green onion, minced
1 teaspoon thyme, chopped
1 teaspoon sage, chopped
1 teaspoon oregano, chopped
2 large cloves garlic, minced
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper
Sauce Ingredients:
1 cup ÆROS Meritage
1 cup chicken broth
2 tablespoons shallots, minced
1 large clove garlic, minced
4 teaspoons sugar
2 teaspoons lemon zest
1/2 teaspoon thyme, chopped
Pinch of cinnamon
1 cup fresh blueberries or Wymans frozen blueberries
2/3 cup blackberries
2 tablespoons red wine vinegar
2 tablespoons butter
Salt & pepper, to taste
Directions
Trim the fat cap from the rack of lamb. Mix all marinade ingredients in a gallon Ziploc bag then put the lamb inside, distributing the marinade over the meat. Refrigerate 4 hours. Let stand at room temperature for 30 minutes before cooking.
Preheat oven to 400 degrees. Roast the lamb in a pan on a roasting rack for 35-45 minutes for medium-rare to medium.
Meanwhile, in a medium saucepan, combine the wine, broth, onion, garlic, sugar, zest, thyme and pinch of cinnamon. Bring to a boil then add the berries. Reduce the heat to medium-low and simmer 15 minutes. Remove from heat and cool to almost room temperature. Puree one-half of the blueberry sauce in a food processor, and return to the saucepan. Whisk in the vinegar and butter. Season with salt & pepper to taste.
Remove the lamb from the oven and transfer to a cutting board. Let stand 10 minutes. Cut each rack apart, put on plates, and serve with the blueberry sauce.
Serves 4
- Discover more great recipes at Colleen’s Kitchen
- Purchase the 2007 ÆROS® Meritage in our online store
Pairing Wine with Food
Good wine and food are among the great pleasures in life, but many of us are unsure about the best way to put them together. The first thing to remember is that you can’t be wrong. If it tastes good, it is good. Aside from being subjective, one of the reasons wine and food pairing is easier than you think is that the relatively high acid in wine makes it food friendly by nature. You may not find the pairing of the century if you don’t put some thought into it, but most likely it won’t be a disaster either. Let’s explore some ways to get beyond a so-so combination to one that’s unforgettable.
In the best pairings, the wine and food are like two individuals in a great marriage. Each one remains an individual and has his own personality, but as a couple they bring out the best in each other. In both cases, it’s chemistry!
Of course we’ve been liberated from the white wine with fish and red wine with meat rule. However, the cliché came about for a reason, so let’s not throw out the underlying concept along with the rule. It really means to match weight for weight. A food with delicate flavors will be overwhelmed by a big red wine and conversely, beef Bourguignon might overpower a delicate white wine. Trust your instincts. You have food combination rules that are so ingrained you’re not aware of them, for instance you don’t top your ice cream with mustard or put maple syrup on your broccoli. Eventually, your sense of how to pair the food with wine will be just as well developed as your food combination instinct.
A lot of it’s common sense, once you think about it:
The first guideline is a very simple one: light wine with light food; heavy wine with heavy food. The choice of protein is often less important than the preparation. Chicken is a good example. The old rule was to serve chicken with white wine. If you steam it or poach it, that’s probably a good idea, and a delicate white will work well. If you sauce the chicken with cream or butter, they add weight to the dish and a bigger white, like a Chardonnay, may be a better mate. Braising or roasting it deepens the flavors and it might be time to think about a medium-bodied red like a Pinot Noir or a Merlot. Put the chicken on the grill and a spicy, full-bodied Zinfandel or Syrah would be delicious. It depends upon what you like, and the best way to find out is to experiment. If you don’t like red wine, then drink your favorite white and don’t give it another thought.
Estate Cabernet and Grilled Rosemary Lamb Chops with Balsamic Reduction
July 2, 2010 by David
Filed under Wine & Recipe of The Month
Do you find you’re firing up the grill nightly this time of year? It’s one of the best things about summer – grilled everything! Well, here’s a quick, simple and delicious recipe is from longtime club member, Linda Gaylor. The woodsy flavor of rosemary is always just right for lamb and it’s serving double duty, here, by bringing out the hint of cedar in our fruit-forward, supple Estate Cab. What a pair!
Ingredients
6 lamb chops
Steak & chop grilling seasoning
3 sprigs of rosemary
1/2 cup balsamic vinegar
1 tablespoon brown sugar (packed)
1 sprig rosemary
1 clove garlic, crushed
Directions
Lightly season chops with your favorite seasoning mix. Press a small rosemary sprig into each chop. Grill to perfection. Remove from grill and keep warm.
In a small saucepan, mix the balsamic vinegar and brown sugar. Add the whole sprig of rosemary and the crushed clove of garlic. Bring the mixture to a boil (stir occasionally). Continue boiling for 5 to 8 minutes until the sauce is a medium thick syrup. Remove the rosemary and garlic and let cool. Mixture will thicken as it cools. Double recipe for more sauce.
Drizzle the reduction sauce over the chops and serve.
Serves 4
Recipe provided by Linda Gaylor, Wine Club Member
Discover more great recipes in Colleen’s Kitchen
Purchase the 2007 Estate Cabernet Sauvignon in our online shop
Pairing Wine With Spicy Foods
Podcast: Play in new window | Download
Fun Fact by Nancy Hawks Miller, Goosecross: Pairing Wine With Spicy Food
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Estate Chardonnay and Chicken with Meyer Lemon, Fennel & Olives with Gremolata
March 15, 2010 by David
Filed under Blog, Wine & Recipe of The Month
As the days get warmer and longer it makes a nice change to enjoy some lighter fare. Colleen’s new recipe brings together a delicious melange of your favorite flavors – the zesty lemon makes a great counterpoint to the rich, buttery olives. Add in some garlic, licorice-like fennel and woodsy rosemary and you have a real treat! It makes a beautiful presentation when company’s coming, but it’s low-impact enough for a Tuesday night, too. Just a quick marinade and sauté and the oven does the rest. With a glass of our crisp, fruit-driven Estate Chardonnay, any day becomes an occasion. Cheers!
Ingredients:
1 whole chicken, cut into pieces
3 Meyer lemons, seeded, cut into wedges
2 teaspoons kosher salt
2 cloves garlic, minced
1 tablespoon rosemary, minced
Freshly ground black pepper, to taste
1 large fennel bulb, 2 T. fronds reserved
1/4 cup parsley, minced
2 tablespoons lemon zest
2 tablespoons olive oil
1/4 cup green olives
1 cup Goosecross Chardonnay
1/2 cup chicken broth
Directions
Preheat oven to 425 degrees. Wash the chicken and pat dry. In a bowl, toss the lemon wedges, salt, garlic, rosemary, and pepper, then add the chicken and toss again. Set aside to marinate for 30 minutes.
Meanwhile, trim the fennel bulb and reserve 2 tablespoons fronds. Cut the fennel into 1” wedges and set aside.
Heat the olive oil in an oval skillet over medium-high heat. Remove the chicken from the marinade, and sauté until nicely browned. Add the fennel wedges, lemons with their juices, olives, wine, and broth.
Transfer the skillet to the oven and roast for 45 minutes. Remove the chicken from the oven and let rest up to 10 minutes.
Make the gremolata: Mince the fennel fronds and toss them with the minced parsley and lemon zest. Garnish with chicken with the gremolata and serve immediately.
Serves 4
Discover more great recipes in Colleen’s Kitchen
Purchase the 2007 Goosecross Estate Chardonnay in our online store.
