#WorldCup wines Tasting Notes: 2004 Pizzato Tannat from Brazil

Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine with fine tannins.

Here's a suggested food pairing to go with the wine:

Ingredients:

240g rack of lamb (2 cars) 120g Sweet Potato 70g onion 50g Pine Nuts 70 ml Dry white wine 80 ml Dry red wine tannat 15g Gorgonzola 6g Garlic 2 bay leaves 1 Orange 1 Egg Salt to taste Thyme to taste Pepper to taste Butter to taste Olive oil to taste

Preparation:

Cleans the ingredients. Make a marinade for the car with white wine, bay leaf, salt, pepper, thyme, garlic and half the onion. Peel sweet potatoes and bring to a boil. When cooked mash until a puree, add the grated orange and blue cheese .. Beat the egg whites and mix gently Bring to boil pinion. Once cooked peel and chop into brunoise (finely chopped). Reserve. Seal the rack of lamb in a skillet with olive oil. Return to oven to finish cooking. In the same pan used to seal the car and without washing, place the red wine and release the juice that was at the bottom of the skillet, add the remaining onion finely chopped. Pass the sauce through a sieve and return to fire. Season with salt, pepper and add the already cooked and chopped pine nuts. Mount the plate putting the mashed sweet potatoes on the rack, drizzle with some sauce and garnish with pine nuts.

Note: If you have not Pinion, need not ask. Seal: Skip the meat in a skillet with hot fat until they are stained with both sides.

Preparation time: 40 minutes + 2 hours for marinating

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HOW TO: Grill a Turkey

charcoal Here's a recipe that might help reduce the amount of dishes and cleanup. The result is a turkey with a smoky flavor and crisp skin and comes from Barbara Ries' A Tradition Is Born. Use a well-brined bird (overnight). Serves 12

INGREDIENTS for the brine 1 12-lb. turkey 1 cup kosher salt 1 lemon, halved 1 orange, halved 1 onion, cut into wedges 3 gloves garlic, chopped 4 bay leaves 1 TBSP dried thyme 1 TBSP ground black pepper

INGREDIENTS for the rub 10 cloves garlic, finely chopped 2 cups flat leaf parsley, finely chopped 2 TSP chili powder 1/2 TSP cayenne 1/4 TSP ground black pepper 2 oranges, zested and cut into wedges 8 TBSP unsalted butter 1 large onion, roughly chopped 1 carrot, roughly chopped

1. Brine the turkey by combining salt, lemon, orange, onions, garlic, bay leaves, thyme and pepper in a 12-qt. pot or cooler. Add 1-1/2 gallons of cold water and stir together. Squeeze lemons and oranges into brine and add halves. Submerge the turkey, weigh down with dinner plates if necessary. Cover and refrigerate overnight.

2. The morning of Thanksgiving, remove the turkey and pat dry with paper towels. Make the rub by combining garlic, parsley, chili powder, cayenne, black pepper and orange zest in a large bowl. Using your fork or hands, work butter into ingredients to form a paste. Rub all over turkey. Put orange wedges, onions, carrots and 3 cups water into disposable roasting pan fitted with a rack. Set the turkey on top.

3. Build a medium-sized charcoal fire in a kettle grill, arranging the coals so they cover only one half of the bottom grate of the grill. For a smokier flavor, add water-soaked wood chips to coals. Place cover on grill and open the top and bottom vents of the grill, let the coals burn until and instant-read thermometer inserted into the top vent of the grill reads 500°F. Transfer roasting pan to the top grate of the grill on the side opposite the coals. Cover grill and cook for 30 minutes then cover breast with aluminum foil. Cook turkey, adding water to roasting pan as necessary and replenishing the coals every hour or so to maintain a temperature of roughly 350°F. Continue cooking until an instant-read thermometer inserted into the turkey's thigh resisters 165°F. That's about 3 hours for a 12-lb. bird. After grilling, let sit covered with foil for 30 minutes.

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