Currently I am sharing a food and wine pairing prepared by David Crowly from the weblog Cooking Chat. David created and prepared a mouth watering lamb ragu rigatoni for a food items and wine pairing task for regional wineries.
I had a prospect to chat with second-era Dineen Vineyards owner Marissa Dineen while acquiring ready to compose this piece. She gave me an overview of their wines. They all sounded good, but we wound up landing on the Heritage Blend (cabernet sauvignon, cabernet franc and merlot) as the emphasis for this piece.
My initially intuition when wondering about food stuff to go with a cabernet-dependent mix was a meat-centric dish, maybe something from the grill. But whilst chatting with Marissa, she pointed out that this wine goes pretty effectively with Italian dishes. She also pointed out organic notes, which got my wheels turning.
What can make the recipe perform
Primarily based on the conversation with Marissa, I determined to make a ragu sauce with some ground lamb. We tend to associate lamb with spring, and we are on the cusp of a new spring year.
Our lamb ragu sauce has the floor lamb simmering with beef broth, some clean rosemary and a smaller sum of tomato. We also extra some mushrooms, which presented great flavor and tends to improve lots of wine pairings.
I opened the Dineen Vineyards Heritage Red Wine. The wine is a mix of 40% cabernet sauvignon, 40% cabernet france and 20% merlot.
I get crimson berries, nutmeg and spiced oak on the nose. On the palate, black cherry fruit, vanilla, licorice and notes of cinnamon. Moderate, perfectly-integrated tannins. Just enough acidity, maximizing the foodstuff-friendliness of the wine.
It’s an fantastic purple wine mix, well-well balanced with levels of complexity. As predicted, it is a terrific pairing for the Lamb Ragu Rigatoni.
Barbara Glover is government director of Wine Yakima Valley, an business team symbolizing member wineries.