Updated on Monday, July 21, 2008 12:29:15 AM
Wine
Adventure!
Volume 2, Issue 2
March 11, 1999
Wine and Easter Lamb
Humanity has long depended on sheep for wool and meat. As agricultural civilizations sprang up around the Mediterranean, India, and Asia, sheep was the primary source of protein. Even today, the word "meat" in almost any Middle Eastern recipe means sheep. One way we celebrate and continue our ancestral traditions is by serving lamb for the modern-day Easter dinner.
Most any type of wine can be served with lamb by adjusting the amount and types of seasonings. The main rule, as always, is to consume what you enjoy. If you will be serving red wine with your lamb, try olive oil, garlic, and moderate doses of assertive herbs such as rosemary and tarragon. For pairing with lighter-bodied red wines or white wines, seasoning the lamb with just salt and pepper yields surprisingly delicious results. If you prefer sweet wines, match them up with recipes that include fruit and/or honey. A word of caution: Be sure the wine is sweeter than the food. Otherwise, the wine will be perceived as tart and dry.
Lamb and red Bordeaux is a traditional food and wine pairing in France. The ‘97 Mauregard Bordeaux is a remarkable value, with complex flavors of raspberries, cherries, and the classic Bordeaux earthiness for $7.59. From the Medoc region in Bordeaux, Chateau Greysec has been a favorite of mine since the Thriftco days. The Wine Spectator describes the ‘96 Chateau Greysec as a "plummy, grapey wine with a slightly earthy undertone. Medium-bodied, with medium tannins and a sweet fruit finish. Very satisfying" for $16.99.
Lamb with Rhone-style wine is another classic French wine and food pairing. The ‘96 Marquis Saint-James Syrah from France has rich and complex plum, black cherry, and earthy flavors, with enough supple and velvety tannins to cleanse the palette without washing out the delicate nuances of the lamb. This is a great buy at $6.99. The ‘95 Columbia Crest Reserve Syrah from the Columbia Valley is Rhone-style wine from Washington state with enough earthiness and complexity to pass for a French wine. This smooth and delicious Syrah has plenty of tarry blackberry and aromatic black cherry flavors to compliment the musky undertones of the lamb, and sells for $24.99.
For dry white wines, the ‘97 Estancia Pinnacle Chardonnay from Monterey, California for $9.99 is an excellent choice. The heavier style with a touch of earthiness prevents the wine from being overwhelmed by the richness of the lamb. The ‘97 La Crema Cold Coast Vineyards Sonoma Coast Chardonnay is also the heavier, rich style, perfect with lamb, for $13.99.
If you are looking for a sweet wine, Columbia’s ‘98 Cellarmaster’s Reserve Riesling from the Columbia Valley is a popular selection. Laced with flavors of peaches, pears, and flowers, this beautiful wine is an outstanding value at $6.29. The ‘97 Chateau Ste. Michelle Johannisburg Riesling from the Columbia Valley is one of the best Rieslings from Washington state, and sells for $6.99. The ripe peach and floral aromas with apricot and honey flavors will complement any pork dish that includes fruit.
The New Belgium Brewing Company
Home of the Environmentally Friendly Brew
Nearly every aspect of the brewing process at the New Belgium Brewing Company is carried out with respect for the environment. New Belgium’s brewing process begins with a mixture of grain and water that ends up in the "kettle" boiling for an hour or more. As steam leaves the kettle and goes up the smokestack, it heats water that circulates throughout the building to heat the floor and melt the snow on the loading docks during the winter.
Next, the sugar-water mixture leaves the kettle and heads for the fermentation tanks. Because the fermentation process produces large amounts of heat, cooling systems prevent the yeast from cooking themselves. Since the cooling systems are the brewery’s largest energy expense, they are looking into a new system that will cut consumption in half.
After three to six weeks in the fermentation tanks, the beer goes through a filter, into the "bright" tank where the beer settles out, and on to the packaging room where it is bottled. When the bottles are rinsed, 451,000 gallons of waste water a year goes to the city sewer system. Starting this spring, the brewery will use 260,000 gallons of this water to water the lawn.
After the full, rinsed bottles are labeled and packaged, they are moved into the warehouse, which has skylights that supplement the overhead lights. The warehouse also uses outside air for cooling during the winter months. Finally, at a snow-free dock New Belgium’s driver loads up the truck and heads for the company’s Denver distributor, always with consolidated trips and returning home full.
Other environmentally friendly features at the brewery include:
 | Low-energy fluorescent lights with motion detectors
that turn off when the occupants leave a room. |
| A system to recover and recirculate the water and chemicals used to
clean tanks between batches. |
| Recycling programs for plastic shrink wrap and bottles. |
| Bicycles are given to the company’s 67 employees after a year of employment to encourage the use of alternative transportation. |
New Belgium is also exploring new ways to use the spent grain, such as growing mushrooms or raising earthworms. The company is also designing a greenhouse to use carbon dioxide- the operation’s major emission. And it gives $1 per barrel to cultural, social, environmental, and drug and alcohol awareness.
New Belgium’s Fat Tire Amber Ale has a fresh, hoppy aroma, and nutty malt flavors. The Abbey Belgian Style Ale has a smoky, floral nose, with spicy dense flavors of ripe figs, bananas, cloves, coffee bean, and caramel. The Trippel is a rich, golden color with an earthy, floral aroma, citrus bite, and woody overtones, balanced with creamy malt flavors. The New Belgium Ales in the 6- 12 ounce bottles sell for $7.59. We also carry the Grand Cru Abbey Ale, New Belgium’s finest ale. Brewed in small batches with additional hops, extra malt and extended fermentation time, this intense beer is available in the 22 ounce bottle for $3.99.
Herb Crusted Rack of Lamb
By Chef Ray
1 cup Fresh Parsley, chopped
1 cup Fresh Thyme, chopped
1 cup Fresh Oregano, chopped
1 cup Fresh Basil, chopped
Combine herbs
1/4 cup Fresh Rosemary, chopped
1/4 cup Fresh Marjoram, chopped
1 cup Dijon Mustard
2 Lamb Racks (Frenched)
Pre-heat oven to 375°. Trim racks of excess fat if needed and
pat dry with paper towel. Spread mustard evenly over meaty parts of the racks. Roll lamb
racks with mustard in herb mixture and pat to form an even coating. Place rack on a baking
sheet and roast for about 20 minutes or until the meat reaches 150° internal temperature.
Carve and serve.
Fresh
Halibut Filet With a Chardonnay Reduction
By Chef Ray
1/2 pounds Halibut fillets
2 cups Chardonnay
1 tablespoons Butter
The juice of ˝ lemon
Heat sauté pan and add 1 to 2 tablespoons oil. Sear halibut fillets on both
sides. Add 1 cup of the chardonnay and cover for about 10 minutes. Remove fillets to
serving plates and add the remaining wine, butter, and lemon juice to the pan. On high
heat reduce this liquid by two-thirds. Pour the reduction over the fillets and serve.
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