Menu:
Grilled Lamb Steak Haché with Ratatouille
Juicy succulent gamey lamb steak cook on the grill topped with a rich tomato sauce. This delightful dish is accompanied with a delicious ratatouille. The ratatouille would tomato based as a foundation with sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil or bay leaf and thyme, or a mix of green herbs like herbes de Provence
3 Wine choices:
Samuel Robert Winery Pinot Noir Vintner’s Reserve Willamette, 2016
Raats Family Cabernet Franc, South Africa, 2007
Intrinsic, Cabernet Sauvignon, Columbia Valley 2016
I would chose the Cabernet Franc from South Africa. It is a luscious Cabernet Franc that is the definition of elegance with integrated flavours of blackberry, black cherry and plum mingle with tobacco, cinnamon and spice. Tannins are soft and gentle on the palate, and hints of dark chocolate and minerality on the long finish. With the charcoal favor of the grilled lamb this will be a excellent wine.
Since Cabernet Franc is lighter to medium bodied, it will pair up just fine along with gamier fare like lamb. The juicy flavors will help cover up any gamey flavors whilst the herbal overtones will complement the dish. Cabernet Franc is also a good match with tender BBQ.
Grilled, herb crusted, or with an herb sauce will be remarkable with Cabernet Franc. Unfortunately this red doesn’t get a lot of exposure, compared to Cabernet Sauvignon, Shiraz or Merlot.
Tasting notes of Raats Family Cabernet Franc, South Africa, 2007
The wine shows a very complex, perfumy nose of liquorice, spice, aniseed, fennel and tarragon with a dark berry fruit character. Blackberries, red currant, cherry and a cedar wood spiciness follow through onto a very juicy mid-palate. The long, fine finish offers notes of cranberry, blueberry, cinnamon and dark chocolate.
Ageing Potential: 7 to 10 years.
Blend Information: 100% Cabernet Franc
