Lamb Shepherd’s Pie Paired with Liberty School Cabernet Sauvignon

Lamb Shepherd’s Pie A beloved British classic perfect for a comforting Sunday dinner. This shepherd’s pie combines the earthy flavour of lamb with rosemary, thyme and russet potatoes. Look for those tastes in a wine- earthy and herbal with dark cherry and plum flavours. A terrific match would be Liberty School Cabernet Sauvignon 2009 from Paso Robles, California. Lamb Shepherd’s Pie – Serves 6 to 8 Ingredients: 2 tbsp olive oil 6 slices bacon, diced 1½ lb. lamb shoulder, trimmed of fat and cut into cubes 1 onion, finely diced 2 stalks celery, finely diced 2 carrots, peeled and finely […]

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Spring Lamb Recipe with Don Maximiano Cabernet Sauvignon or Tyrrell’s Semillon

My good friend and chef extraordinaire Tracey Black developed this tender and juicy recipe for Spring Navarin of Lamb. Tracey will be re-opening her fine food store and Ottawa-based catering and gourmet take-away store in early April. Details below along with my wine pairings for this dish. Serves 4 Ingredients 2 pounds boneless lamb leg or shoulder Salt and pepper, to taste 2 tablespoons vegetable oil 1 large onion, diced 2 cloves garlic, finely chopped 1 tablespoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 cup red wine 1 cup canned tomatoes with juice, seeded and crushed 3 cups […]

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Braised Lamb Shanks Recipe with Indian Spices and Basmati Rice Pilaf Paired with Tilia Malbec, Argentina

Braised Lamb Shanks with Indian Spices and Basmati Rice Pilaf A ripe, fruit forward red with soft tannins would be the perfect match to this Indian spiced braised lamb dish. Try Tilia Malbec 2010 from Argentina’s Mendoza region. The wine displays concentrated black raspberry flavours and a touch of sweet spice. Serves 6 2 tsp cumin seeds 2 tsp coriander seeds ½ tsp turmeric 2 tbsp vegetable oil 6 lamb shanks 2 cups chopped onion 1 tbsp fresh garlic, minced 1 tbsp fresh ginger, peeled and minced 2 cups beef stock 1  28oz. can crushed tomato, with juice 1 piece […]

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Moroccan Lamb Tagine Recipe Paired with Tait The Wild Ride Shiraz 2007

Moroccan Lamb Tagine Paired with: Tait ‘The Wild Ride’ Shiraz 2007 Tagines, in Moroccan cuisine, are slow cooked stews braised at low temperatures. This recipe features lamb but beef would be another option. The key ingredient in this dish is a spice mix, Ras El Hanout, which contributes to the sweet spicy flavours. Ras El Hanout can be found at some specialty food shops but is easy to put together from your own spice cupboard. The flavours in this dish would work well paired with a ripe new world Shiraz which displays aromas of dark fruit, pepper and some savoury […]

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Pistachio Crusted Rack of Lamb Recipe Paired with Grant Burge The Holy Trinity 2007, Australia

Pistachio Crusted Rack of Lamb Paired with Grant Burge The Holy Trinity 2007, Australia French cut rack of lamb, encrusted with a blend of pistachio, herbs and Dijon, is the perfect partner for Grant Burge The Holy Trinity 2007. A blend of Grenache, Shiraz and Mourvedre, the wine offers lots of intense fruit with a touch of pepper and spice. Fine tannins and good acidity allow the wine to stand up to the richness of this dish giving a full lingering finish. Serve the lamb with a side of herb roasted new potatoes. Serves 4 ( 2 ribs per person) […]

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Food & Wine 19

It wasn’t long ago that I decided to set out to learn more about wine. As I immersed myself in the subject, I begrudgingly discovered there was more to learn than I ever wanted. The simple fact is, I, like most people, wanted a few simple, easy-to-follow rules to pair wine with my food. Much to my surprise, I learned that a lifetime of eating experiences gives us all the basic tools we can use to understand food flavor combinations and wine compatibility. Instinctively we know that corn-on-the cob tastes best with butter. Or a splash of lemon on seafood […]

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Food & Viognier

I like to pair wine with foods. I also like simplicity. There are dozens of food types and styles that will go with most wines. I am however not a food critic. It would be very unfair of me to give my thoughts on someones hard work and creativity in the kitchen unless I am entitled to do so! The web (blogs especially), magazines and, I must admit, even the daily broadsheets, have endless examples of self made critics. There is nothing wrong with having a view and expressing it. There is a subtle difference between that and being a […]

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Ethiopian Fare & Wine

Ethiopians have for centuries made a honey wine known as tej. You can sometimes find this mead-like beverage for sale at some Ethiopian restaurants. Or, you could try a mead made domestically. For most diners looking for that Ethiopian meal out at a restaurant or for takeout, the drink of choice most likely will be beer or a grape-based wine. The question is: What sort of wine to pour with Ethiopia’s highly seasoned meat and vegetable dishes, most of which are served on rounds of injera, the tart Ethiopian flat bread made from teff flour. Tom Benezra of Sal’s Beverage […]

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Food & Wine

Dinner with wine used to be simple. The rule was white wine with white meat and red wine with red meat. But most of us don’t just eat meat and potatoes or drink claret and chablis these days. With modern fusion cuisine and wines from new regions around the world, the choices – and confusion – are great. One new school of thought is that any wine goes with any dish. However, most of us don’t put ketchup on our ice cream for the same reason as we don’t drink a delicate white wine with a hearty meat dish or […]

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