This year, Orthodox and other Christians celebrate Easter Sunday on the same day, April 24.
A leg of lamb or a dish with lamb loin chops is a great option for enjoying a flavorful Easter this year. Lamb pairs beautifully with wine, which brings out lamb’s mild, meaty flavor.
Which wine you will get for your Easter dish?
VinoEnology: Which wine you will get with your Easter lamb?
- Reply by dmcker, Apr 24, 2011.
Was a small group and didn't want to go to the trouble of roasting a leg, so did some braised lamb shanks. Almost went with couscous, but instead potatoes, with new peas and wild mushrooms on the side.
Both Cote Rotie and Barbaresco at table with them. Had a couple of '98's handy to match: a Sori Paitin Barbaresco, and a Gerin Champin Le Seigneur Cote Rotie.
I braised the lamb provencal style with a little garlic, a bit of tomato, spring onions and carrot dice, and olives. White wine, salt and pepper and a hint of rosemary, but mostly a five to six hour low-heat braising. Kept the melange mild so the wine wouldn't be overpowered since I figured both of them to be more feminine than powerhouses. Potatoes and field mushrooms were roasted with an oliveoil drizzle, peas shucked and steamed, with sweet butter.
Let both bottles breath after opening for about 90 minutes. No decanting.
The Sori Paitin had a sexy nose, palate balanced but more acidic than tannic, though its quickness and tension were attractive. Definitely in its drinking window with enough subtlety to stay interesting the whole while. Had the bacon fat and olives I was expecting, which is one reason why I went with that lambshank recipe. Floral note from the viognier was also there, but more subtle and integrated than when the wine is younger. A smidgen of pepperiness. A lovely syrah, unlike any I've had from the New World, even though some French will tell you the Sori Paitin is in a New World style.
The Gerin Le Seigneur was definitely erotic on the nose, a bit round and soft rather than tannic on the palate, though also balanced nicely, and also in its drinking window. Got that leather, minty spice and cedarbox nosefix that is such a part of nebbiolo from this area of Italy. All those dark berries and smoky earthiness on the palate (anticipation of which made me go with the mushrooms). That supple complexity that always makes me think I've been away from Barolo and Barbaresco too long, but thankfully I'm here again.
Only three of us for dinner, but the opinions were unanimous that the wines and the lamb were a great match. We started with some Schramsberg blanc de noirs and a turkey terrine, with capers and mustard on baquette, which match was also popular, but the main dish and wine match were in a different league.
Bon appetit, and Happy Easter....
Reply by spikedc, Apr 25, 2011.
Edited Apr 25, 2011
Small family gathering, garlic and rosemary roasted leg of lamb, roast potatoes, mixed roasted veg again with garlic,
Washed down with a couple of bottles of Rioja Berberena Reserva 2005, dark brown brick colour, smooth, velvety, peppery finish Everyone seemed to enjoy
Finished with some Manchego cheese, raspberry tart, fresh strawberries, turron. Coffee and Carlos I Solera Gran Reserva Brandy.
Eat meal outside, weather lovely (for UK) considering time of year 23/24 degrees.