Buyers’ Guide to VINTAGES April 4th – Part One

Easter Lamb and Red Wine, plus Pre-dinner Whites and a Glass for Dessert
By John Szabo MS with notes from Sara d’Amato and Michael Godel

John Szabo, MS

It’s Easter time again. But whether or not you celebrate the holiday, any dinner that involves succulent roasted or grilled lamb and fine red wine is reason enough to get the family and friends together. In this report we share some of our favourite recipes for lamb, one traditional that I’ve made and enjoyed on many occasions, and one a little more exotic from our friend, chef Michael Pataran.

We’ve picked our top reds from the April 4th release to match with each, and because the chef is always thirsty, we’ve lined up some pre-dinner sipping wines for your consideration, both classics and exotic. We’re happy to welcome long-time WineAlign contributor Michael Godel in this report – he’s filling in for David Lawrason who’s still scouring the globe for more great stories. If at first you don’t understand Michael’s reviews, you may have to smoke a joint or put on some classic 70s tunes and they’ll all make more sense.

Traditional Easter Lamb

Lamb and mint are tried and true soul mates. They just seem right together. But it’s not an accident. As it turns out, the two ingredients share some flavour molecules, so their synergy seems to be preordained. In this simple recipe you’ll be mixing mint, garlic, sea salt, black pepper and olive oil to make a savoury rub for your leg of lamb, which you’ll then roast to rosy rare-doneness. You can use a food processor to make the rub, but I find that pounding in an old-style mortar and pestle releases more flavour from the mint – like a bartender muddling – and prevents the garlic from turning bitter from the violent steel blade chopping action of the machine. It’s also more cathartic. But either way, with enough of the right wine in the end, it’ll all be fine.

Ingredients

– 1 leg of spring lamb, about 2kg
– Coarse sea salt
– Freshly ground black pepper
– 1 large bunch fresh mint, washed and leaves picked
– 2 cloves garlic, peeled
– About 75 ml olive oil
– 500 ml chicken stock (buy from your butcher; avoid the sodium-laced supermarket cans)

Method

Preheat the oven to 425°F.
Score the lamb all over with a sharp knife (not too deeply). In a mortar and pestle (or in a food processor), pound the mint leaves with the garlic cloves until pasty. Add the olive oil, salt and pepper to your mixture to make a moderately thick paste then brush all over the lamb. Roast in the oven for 1½ hours or until done (still pink by the bone), brushing with the seasoned oil from time to time.

Remove the lamb from the oven and set aside to rest in a warm place. In the meantime, drain off some of the fat from the roasting tin and deglaze with red wine. Be sure to scrape up all of the tasty bits. Add the chicken stock and simmer until reduced to a dense and savoury liquid.

Slice the leg of lamb and serve with a drizzle of the lamb jus and your favorite side dishes.

Recommended Wines

This recipe works beautifully with classic cabernet sauvignon and blends, as these wines, too, share a touch of herbal minty-ness, while the rich protein of the meat binds up those tannins and softens the texture of the wine. But most medium-full-bodied reds with a lick of acid and firm texture will work well enough.

Château Haut Selve 2010 Réserve, AC Graves, Bordeaux, France  ($27.95)

John Szabo – Here’s another superb 2010 Bordeaux, from south of the town in the Graves district, one of my favourite corners in the region. It’s a wonderfully classic, unapologetically leafy-herbal red with genuine zest, freshness and crunchy black fruit flavour. I’m willing to wager that it’ll be perfect with the lamb, and your guests will think you spent far more than $28 on it.
Michael Godel – Who wouldn’t want to find a well-priced and expertly made Bordeaux to accompany an Easter feast? The abstraction is not as easy as it may have once been but once in a Paschal full moon a wine comes along and affords the opportunity. This Graves will seal the Easter deal with its cool savour and chocolate hops.

Mayschoss 2013 Trocken Pinot Noir 140 Jahre Jubiläumswein, Ahr, Germany ($21.95)

John Szabo – I know pinot and lamb aren’t exactly old friends, but I had to slip in a mention of this terrific value pinot noir from the northernmost region of Germany, the steep Ahr Valley, and its volcanic soils. And I do think there’s sufficient stuffing and fruit to manage the dish, and certainly the acidity to slice through the tasty, fatty bits. Don’t be afraid to decant this for maximum effect.
Michael Godel – Ahr Pinot Noir (as opposed to those from Germany’s Baden region) are just that much more accessible and wider table friendly. That’s because of volcanic soil and older vines like you find in this Qualitätswein. The fruit is richer, the cure more refined, the flavours full and the wine structurally sound. No matter the colour of your braise or roast, this Pinot Noir will compliment the hue.

Stephane Aviron Domaine De La Madrière Vieilles Vignes Fleurie, Beaujolais, France ($21.95)

Michael Godel – Old vines and Fleurie together scream “holiday dinner wine” in my books. This is where it’s at Gamay that struts out from a terrific Cru, of maturity, chutzpah and depth. Talk about a red wine that could equally double down for the Easter and Passover table. Gamay that swings both ways, AC/DC, “it’s got two turntables and a microphone.”

Moroccan lamb loin chops

If you’re looking to spice it up, try this exotic, mildly spicy and flavor-packed recipe courtesy of Michael Pataran, executive chef of L’Eat catering. It needs a day of marinating so plan ahead, and it’s best on the BBQ, so keep your fingers crossed for fine weather. It also works as a tasty snack or hors d’oeuvre. Adjust quantities as needed.

Ingredients:

– 12 lamb shoulder chops (3oz.)

Marinade:

– 6 cloves Garlic, minced
– ½ medium Spanish onion, finely chopped
– Zest of one lemon
– 2 tbsp pink peppercorn, crushed
– 3 tbsp Rosemary, chopped
– 2 tbsp Paprika, sweet
– 1 tbsp saffron, ground
– 2 tbsp thyme, chopped
– 2 tbsp coriander seed, crushed
– 2 tbsp fennel seeds, crushed
– 1 tbsp salt
– ½ cup olive oil

Method:

Marinate lamb loin chops, overnight or up to a couple of days, in the minced garlic, chopped onion, lemon zest, crushed pink peppercorns, chopped rosemary, sweet paprika, ground saffron, thyme, coriander seed, fennel seed, salt and olive oil.

Grill over hot coals until desired doneness (recommended medium-rare). Serve with a squeeze of lemon or lime.

Recommended wines:

The sommelier recommends bigger reds with sweet, ripe fruit and full, generous but soft texture. Look to warmer climates and new world style wines.

Seghesio 2013 Zinfandel, Sonoma County, California, USA ($31.95)

John Szabo – Seghesio is a leader in the Zinfandel category in my view, crafting bold and ripe but balanced wines – a tough act to get right. This 2013 is generously proportioned, intensely fruity and lively, with terrific length and depth. This should handle the spice well.

Mendel 2011 Malbec Mendoza Argentina ($27.95)

John Szabo – Mendel is another producer who crafts balanced wines in a region known more for monolithic bulldozers. This is full and plush, richly concentrated to be sure, and it delivers the fruit intensity needed for this spicy lamb preparation. Yet it stays composed and poised throughout.
Michael Godel – On the rare occasion when a Mendoza Malbec exhibits restraint, balance and all around congenial behaviour, it is imperative to sit up and take notice. The Mendel will seduce, hypnotize and cause general swooning. Like a Grand Budapest Hotel box of treats, it will sooth even the savage beast.

Andrew Rich 2010 Red Willow Vineyard Merlot, Columbia Valley, Washington, USA, ($29.95)

Sara d’Amato – This small-lot, boutique wine from a prime vineyard within Columbia Valley has an impressive hook. This is holiday in a glass with notes of Christmas pudding, bayberry and liquorice complimenting the generous plum and red berry fruit proving an excellent choice for an exotically spiced main course.

Barque Smokehouse: Smoked Lamb Ribs

Our last recipe comes to us from Barque Smokehouse, from the complex BBQ mind of owner David Neinstein. Lamb Ribs will blow your mind and smoke along with your wine.

Ingredients:

– 2 racks of lamb ribs, trimmed
– Herb Spice Rub (see below)
– Pomegranate Molasses BBQ Sauce (see below)

Rub:

Combine all ingredients in a bowl and set aside

– 1 tbsp white granulated sugar
– 1 tbsp brown sugar
– 1 tbsp kosher salt
– 1 tsp granulated garlic
– 1 tsp granulated onion
– 1 tsp freshly ground black pepper
– 1 tsp ground cumin
– 1 tsp freshly ground coriander
– 1 tsp mustard powder
– 2 tsp dried rosemary

Pomegranate Molasses BBQ Sauce:

In a sauce pan over medium-low heat, combine all ingredients and bring to a boil. Reduce heat and simmer at low for 15 minutes, careful not to burn.

– 2 tbsp pomegranate molasses
– 2 tbsp honey
– 2 tbsp orange juice
– 2 tbsp ketchup
– 2 tsp red wine vinegar
– 2 tsp kosher salt
– 2 tsp freshly ground black pepper

Smoker Method (see below for backyard grill instructions):

Set the smoker to 280F and season the Lamb with rub on both sides, be generous. Smoke bone down for about 2 hours and 15 minutes, depending on how meaty your ribs are. They’re done when the meat evenly pulls back from the tips of the bone.

– Remove from the smoker and let cool.
– Pre-heat the oven to broil.
– Cut the ribs into individual pieces and place them on a cookie sheet sprayed with non-stick spray.  Baste the ribs with the pomegranate bbq sauce.
– Place the tray on the middle rack and cook with the door slightly ajar until the sauce starts to bubble slightly.
– Remove the ribs and serve right away with lime wedges if you’d like.

Alternatively:

Set a deep fat fryer to 325F and fry the individual bones for 60 seconds and then toss in the pomegranate bbq sauce.

Set and serve with lime wedges.

Backyard Grill Instructions

To turn your backyard grill into a smoker, follow these simple steps:

1. Remove half of the grill from the bbq and turn on only the element from the exposed side to its lowest setting. This method will heat the average grill to 250 F (120 C). Adjust if needed.

2. Take a square foot of foil and fill with two cups of wood chips (hickory is a good choice). Create a pouch and pierce multiple times with a fork or knife to allow for airflow. Repeat, making enough to last throughout the cooking process.

3. Place the pouch directly on the heat source. Wait about 15 minutes, or until smoke appears, then place the food directly on the side of the grill without heat underneath. Follow the same cooking instructions, keeping the lid of the grill closed as much as possible.

4. Place a large metal bowl with water in it beside the grill. Using long metal tongs, place used smoke pouches in the water bowl to douse. Discard them once they’ve soaked through and there are no hot coals left inside.

Recommended wines: 

Smoky, earthy wines tend to compliment this richly flavoured dish best. Look to South African and Southern Italian reds along with robust new world blends for inspired matches. 

Diemersfontein 2013 Pinotage, Wellington, South Africa ($18.95)

Sara d’Amato – I’ve been a long admirer of Diemersfontein’s rich, robust and smoky pinotage which proves an exciting match for earthy or gamey red meats. Try with smoky barbeque or coffee/cocoa rubbed lamb.

Luigi Bosca 2011 de Sangre, Mendoza, Argentina, ($24.95)

Sara d’Amato – From the high altitude desert region of Lujan de Cuyo, butted up against the Andes, and known for its lush malbec comes this compelling blend of cabernet sauvignon with a touch of syrah and merlot. Impactful and head turning so it needs an appropriately bold and flavourful food pairing.

Pre-Dinner Sipping wines

Dog Point 2014 Sauvignon Blanc Marlborough, South Island New Zealand ($24.95)

John Szabo – I love the house style of Dog Point: comfortably flinty, grapefruit-driven and gently reductive, clearly more ripe and concentrated, and less grassy, than the average from the region. But it really shines on the palate with its exceptional depth and density, and terrific length. You’ll wait patiently, and happily, for the lamb to roast while sipping this.
Michael Godel – This Sauvignon Blanc may just be the most consistent in every vintage, not only stylistically but also for the hedging of probability bets for guaranteed Marlborough quality. Like school in fall, winter and spring, the Dog Point is all class.

Krauthaker 2013 Grasevina Kutjevo, Slavonija Croatia ($23.95)

John Szabo – Don’t be frightened by the name. Just think aromatically intense, sauvignon blanc-like, with uncommon density and weight. This was evidently grown with care and the low yields that lead to this sort of concentration.  Grasevina (aka welschriesling) is the company’s focus and flagship.

Montresor 2013 Soave Classico Dop, Veneto, Italy ($13.95)

John Szabo – A tidy little value from one of Italy’s most overlooked areas, still dragging the baggage of the bad old wines from decades past. This is fresh and lively, with gentle peach flavours and a light dose of petrol-like minerality. Length and depth are impressive for the price category.

Fielding Viognier, Niagara Peninsula, Ontario, Canada ($25.95)

Michael Godel – Winemaker Richie Roberts has worked tirelessly with Viognier to find out where it fits into the lexicon and ambience of Niagara Peninsula white grape varieties. The 2013 vintage marks a turning point in his and by extension, all of our understanding. The tropical fruit is now reigned in and the tension on the back bite a perfect foil to that well-judged, rich fruit. Sip it joyously on it own or bring on the Easter Rijsttafel!

Sara d’Amato – The seductive viognier is not only characteristically viscous, honeyed and peachy, it also exhibits refreshing balance with verve and brightness. This warm climate varietal does not often exhibit such beauty in our local fringe climate.

Cdv Brazão 2013 Colheita Seleccionada Arinto, Vinho Verde, Portugal ($16.95)

Michael Godel – A highly unique Vinho Verde that works as a sipper and as a solid, pair me with just about anything table wine. This Arinto will tie appetizers together and buy time until the bird, hock or shank is on the table with the feast’s big reds.

La Jara Organic Brut Prosecco, Veneto, Italy ($15.95)

Sara d’Amato – This dry, charmat method Prosecco is one of the best values in this release and although it may not fool anyone into thinking it is Champagne, it is a festive delight with an impressive amount of complexity. Peach blossom, pear, honeysuckle and lemongrass make for an exotic, lush and spontaneous bubbly. “La Jara” is the name for “gravel” in local dialect referring to the large calcareous white stones of the river Piave adjacent to the vineyard – a similar surreal landscape to the much warmer vineyards of Châteauneuf-du-Pape.

And For Dessert

2011 Château La Tour Blanche AC Sauternes, 1er Cru France — Bordeaux  ($49.85)

John Szabo – An arch-classic, beautifully balanced, complex and silky textured Sauternes, still extremely youthful but already nicely layered and complex. Dessert? Who needs dessert after a glass of this?

That’s all for this week. See you over the next bottle.