Currently I am sharing a food and wine pairing organized by David Crowly from the blog site Cooking Chat. David created and geared up a delectable lamb ragu rigatoni for a food items and wine pairing undertaking for neighborhood wineries.
I had a prospect to communicate with next-generation Dineen Vineyards operator Marissa Dineen while obtaining all set to write this piece. She gave me an overview of their wines. They all sounded fantastic, but we wound up landing on the Heritage Blend (cabernet sauvignon, cabernet franc and merlot) as the focus for this piece.
My 1st instinct when pondering about food items to go with a cabernet-dependent blend was a meat-centric dish, possibly one thing from the grill. But though chatting with Marissa, she outlined that this wine goes quite properly with Italian dishes. She also talked about herbal notes, which got my wheels turning.
What helps make the recipe operate
Primarily based on the conversation with Marissa, I made a decision to make a ragu sauce with some ground lamb. We have a tendency to affiliate 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 fresh new rosemary and a tiny amount of money of tomato. We also added some mushrooms, which delivered nice flavor and tends to enrich several wine pairings.
I opened the Dineen Vineyards Heritage Purple Wine. The wine is a mix of 40% cabernet sauvignon, 40% cabernet france and 20% merlot.
I get red berries, nutmeg and spiced oak on the nose. On the palate, black cherry fruit, vanilla, licorice and notes of cinnamon. Moderate, very well-built-in tannins. Just plenty of acidity, maximizing the meals-friendliness of the wine.
It is an superb red wine mix, well-well balanced with levels of complexity. As predicted, it is a wonderful pairing for the Lamb Ragu Rigatoni.
Barbara Glover is government director of Wine Yakima Valley, an marketplace group symbolizing member wineries.
Resource website link