. . Pairing Local is all about finding localized wine+food pairings. I love seeing how chefs marry local ingredients with local wines or beers. Mother nature creates natural pairings for us in each region where wine is grown by providing foods that naturally match the style of wines. German wines happen to go with German food. If you're in Vancouver, Canada where dungeness crab is plentiful, it just happens to go with Sauvignon Blanc from the Okanagan Valley. Argentina has some of the best beef in the world, and just happens to grow great Malbec.
In this episode I had a chance to visit d'Arenberg winery in McLaren Vale, Australia where Chef Peter Reschke (co-head chef with Nigel Rich) sourced local lamb and paired it with Grenache. When you think about McLaren Vale you might think Shiraz, but I really fell in love with the Grenache. Some of the oldest Grenache vines in the world can be found in Australia about two hours north in a little region called the Barossa. Grenache doesn't get much love as a grape, but when you get a good one, it can provide exceptional range in food pairings.
Mother nature blessed these guys with the gift of great lamb, as well as great old vine Grenache. Lamb can be prepared in a way that makes it both savory, yet delicate. Over the years I've really come to appreciate good quality lamb if it's raised right and comes from the right region. Chef Peter Reschke created three lamb dishes specifically to bring out the delicate, yet powerful notes of old vine Grenache and used herbs from their own herb garden at the winery.
WINE TASTED IN THIS EPISODE:
d'Arenberg is a well known Aussie winery in the states for wines like The Hermit Crab, Dead Arm and The Stump Jump. One wine you might not know or appreciate is the 2007 Custodian Grenache which is foot trodden and aged on lees to keep the flavor fresh and bright.
Distinct black cherries, stewed plums, dark red fruits and raspberries (almost blackberries) complimented by tobacco, earth and spice box surround the fine grained tannins. In other words, it was rich and robust without being hot or overpowering, yet smooth as a baby's butt. The reason it works is this Grenache has medium weight, yet great depth and complexity. If Grenache was a musician, it would be in a cool ass jazz trio with Syrah and Mourvedre. The three of them are hip and stylish on their own, but when they come together, they create magic.
Lamb can be a wonderful protein if seasoned correctly. Mutton might not be the way to go, but the three ways chef Peter Reschke prepared lamb not only showed off what this region has to offer, but how versatile lamb can be.
Matching wine with food means combining elements with similar levels of intensity. All three lamb creations, along with the wine had similar weight or intensity of flavor. Add in the complimentary dark fruit with key seasonings and you have another great localized pairing. For about $20 you can't go wrong. I'd highly recommend picking up a bottle. Thank you to the chefs at D'arrys Verandah.