Friday, September 9, 2011
Out of Season
In the summer I miss braised food as much as I miss a fresh, ripe tomato in the winter. Lamb shanks became the braise of choice. Browned, they were thrown in the pot with wine, garlic, onions, carrots, leeks, tomatoes, and herbs. At the end we added white beans. I also made another winter dish, polenta. The results are pictured below.
The wine was an old friend, a Foppiano Petite Sirah from Sonoma's Russian River Valley. Year in and year out no one makes Petite Sirah better than Foppiano. In this case it was the 2005 vintage. Inky dark in the glass the nose was all about black fruit and black pepper. There was a little bit of earth peeking out as well. The taste was just as full as the color was dark. The wine just oozed ripe fruit, spice and a hint or two of chocolate. Good acid and loads of tannin balanced this wine out. Despite its size it was not heavy and overburdened with anything. It was just a delicious mouthful.
It stood up to and really complimented the lamb, and it definitely picked up on the rosemary, thyme and sage that were in the braising liquid. Good stuff.
#20 and 14.5% alcohol