Sommelier Speak

Dish:
Grilled Lamb “Steaks” Hache with Ratatouille

Wines to pair:
Pinot Noir from Willamette Valley, Oregon is a great match for lamb steaks. I would love the wine that would lighten the dish. Light bodied Pinot Noir provides acidity, bright fruit notes such as cranberries, pomegranate and red cherries, as well as earthiness that would not only bring vibrancy to the dish but also hold up the bold flavor of lamb.  

Cabernet Sauvignon from Maipo Valley, Chile – intense medium to full-bodied Cabernet Sauvignon with a good acidity, tannins and strong flavors of black currant, cherries, plums, cassis, violets and graphite would be a perfect pairing for the texture of the lamb. The notes of sweet fruit would also soften the richness of the dish.

GSM (Grenache, Syrah and Mourvedre) from Barossa Valley, Australia – earthy, spicy and floral GSM with a plenty of vanilla, dark chocolate and hints of leather would nicely complement grilled lamb steaks and help bring out the flavor of ratatouille. The Grenache adds in elegant and light red fruit flavor, whereas Syrah brings tannins and texture.

Santa Rita Reserva Cabernet Sauvignon, Maipo Valley, Chille, 2013

Well-balanced, medium-bodied and deep ruby in color Chilean Cabernet Sauvignon has rich notes of blackberries, cherries and distinctive smokiness which is a great match for the lamb steaks. This wine will allow the flavors to stand out and highlight the dish. Slightly oaky with the notes of violets and graphite, this wine will pair well with the texture of lamb steaks and good acidity of ratatouille.

In Chile, Cabernet Sauvignon is a predominant grape variety and the country boasts its exceptional Bordeaux style wines. Located south of Santiago, Maipo Valley has Mediterranean climate because the area receives cooling breeze from the ocean which provides great conditions to grow grapes. At this altitude, diurnal temperature variation leads to grapes with a balance of richness and acidity. Annual rainfall is pretty low and the climate is usually warm and dry. Therefore, the area grows more full-bodied red blends similar to Californian Cabernet Sauvignon such as the ones from Napa Valley allowing wines to have notes of black currant, blackberries, cherries, good amount of spice and tannins.