The colour is brilliant cherry and the nose has a savoury bouquet, perfumed with cherry, quince paste, and very subtle smoky oak complexity. The palate is elegant, medium bodied, with a good line of acidity and a clean finish. Lingering ripe cherry flavour balanced by distinct but gentle tannins.
10 months aging in French oak barrels | Portion whole bunch fermentation.
Sue Trott’s geese have been known to fluctuate in numbers becoming victim to marauding foxes. I am not sure the geese will be too happy to discover that Sue has named her latest wine ‘La Volpe’ (meaning fox)!
Italian varieties do well on Australia and this wine is no exception under the safe hands of Sue Trott.
With its bold fruit flavours, present tannin and natural acidity, Nero d’Avola is a great wine to match with rich meats. Some classic pairings include a good ol’ beef stew, but you could easily swap this for a juicy burger. The gamier the meat the better because it will simply make your wine taste more fruity. There is a natural spiciness to the wine so do not dismiss spicier food. This would be heaven with crispy duck and plum sauce. Vegetarians need not miss out, puy lentils can hold their weight with Nero d’Avola.
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Rack of Lamb with potatoes dauphinoise
1 x 7-bone rack of lamb
250ml/9fl oz red wine
A few sprigs each of rosemary and thyme
3 bay leaves
6 garlic cloves, unpeeled
1 white onion, finely sliced
4 anchovy fillets (optional)
A couple of thyme sprigs, leaves picked
200ml/7fl oz double cream
75ml/2.5fl oz milk
1kg/2lb floury potatoes, peeled and finely sliced
1.Preheat the oven to 200C/400F/gas 6. Make the potatoes first. In a large pan, melt the butter and add the onion, anchovies and thyme. Cook over a low heat for about 10 minutes, until the onions are completely soft.
2.Add the cream and the milk, bring to the boil, then run it down to a simmer and cook to reduce and thicken the cream. Add a little pepper, and a pinch of salt if it needs it. Stir in the potatoes and make sure they're completely covered in the cream. Transfer to a baking dish, cover with a layer of parchment paper and a layer of tin foil and place in the oven for 40 minutes, removing the coverings and returning to the oven for the final 10 minutes to colour the top.
3.As soon as the potatoes go in, start on the lamb. In an ovenproof frying pan, heat a splash of oil over a high heat. Season the lamb, then sear it on all sides until golden. Pour off excess fat, then pour in the red wine, herbs and garlic and bring to the boil.
4.Take off the heat, then place in the oven alongside the potatoes for 20–30 minutes, depending on how you like your lamb cooked. I prefer mine pretty pink, so I usually go for just 20 minutes. If I get my timings right, I usually take the lamb out of the oven at the same time that I take the coverings off the potatoes so that it has some time to rest while the potatoes finish off.
5.Slice the lamb into chops. Spoon over the sauce and serve with the deliciously decadent potatoes.
Recipe from http://www.telegraph.co.uk/foodanddrink/9959598/Rack-of-lamb-with-potatoes-dauphinoise-recipe.html
Image from https://www.yeovalley.co.uk/recipes/rack-of-lamb-with-dauphinoise-potatoes-and-salsaverde
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