Welcome to WinesDay at The Heritage Cook with Cate Cooper of WineChic Events!
It’s the holidays, my favorite time of the year! Holly in my heart and mistletoe… I love to have some simple, elegant meals planned for special people that may show up on my doorstep. Today’s spread is sure to please when you want to spend time with those you love and pamper them just a bit without sacrificing all of your time on preparation.
Today’s WinesDay is featuring Cabot Vineyard’s 2007 Humboldt Syrah. This wine has an expressive nose of herbs with red and black fruit. It’s a bit more complex in flavors with a nicely balanced acidity that makes it the perfect companion to meats and hearty dishes. This wine is the pick of John Cabot, the head winemaker at Cabot, who shares a close affinity with his food and wine pairings.
After attending college John Cabot began growing organic produce on California’s Humboldt coast and selling it to Northern California retailers and at Farmers’ Markets. He spent ten years living off the land on the Klamath River and began planting wine grapes in 1998 in the Orleans region.
That part of California is marked with narrow gorges and steep mountains making vineyard sites rare. He has three vineyards perched on the hillsides of the Klamath River valley, each managed in accordance to its individual requirements. John allows the unique flavors shine through in the wines created from each vineyard, blending his passion for quality with his respect for the land.
Like many of California’s top winemakers, John is self-taught. In 2001 he began making wines that he would like to drink himself. Cabot Vineyards was founded on the belief that superior wines require hands-on craftsmanship. John is involved in every element of the grape to glass experience. He grows Cabernet Sauvignon, Merlot, Zinfandel, Viognier, Cabernet Franc, and Syrah Noir grapes.
If you want a fun and unusual adventure, head North into this remote corner of California to experience the rugged beauty and taste the depth of character that nature creates in Cabot wines. For more information on these delightful wines, head to the website. (http://www.cabotvineyards.com)
I was talking with John Cabot about what menus he would recommend with his wine, and when he suggested this one I knew it was a keeper from the word “lamb”. The acid in the wine cuts through fats and oils, cleaning your palate so you are ready for more. It’s crucial in “food wine” to have good supporting acidity in order for it to complement the food it is served with. I LOVE the perfect bite, the burst of flavor that can’t be described as anything less than perfection is always my goal in food and wine pairings.
The beauty of this meal is that it is so simple; everything can be done ahead. You can employ a variety of cooking methods according to the creativity of your day and time constraints. I have included preparation methods for either oven roasting or grilling. During the summer, I would prepare everything on the grill from the lamb to the potatoes to the green beans.
Without further ado, here is today’s meal, perfect with a bottle of Cabot Vineyards Humboldt Syrah.
- Roasted Yukon Gold Potatoes
- 1-1/2 lb Yukon Gold Potatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped fresh rosemary
- Kosher salt and freshly ground black pepper to taste
- Lamb Chops
- 1-1/2 lb of tender loin lamp chops
- McCormick’s Montreal Steak Seasoning (ingredients are coarse salt, black pepper, red pepper, garlic, sunflower oil, natural flavor, extractives of paprika, and spices)
- Lemon Green Beans
- 1-1/2 lb fresh green beans, ends trimmed
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp finely chopped fresh rosemary
- 2 squeezes of fresh lemon juice
- Oven Technique: Preheat oven to 400°F with two racks in center of oven.
- Scrub potatoes under running water, pat dry and cut into chunks. Place on baking sheet. Sprinkle with salt, pepper, rosemary and olive oil. Marinate 40 minutes at room temperature. Place in oven and roast until tender and golden brown, about 25 minutes.
- While potatoes are marinating, rub lamp chops with olive oil and sprinkle with Montreal Steak Seasoning. Set aside until you put potatoes in the oven. Heat an additional 1 tbsp olive oil in an oven-proof skillet over medium-high heat. Brown lamb quickly on both sides then place skillet in oven with potatoes. Roast until chops reach 145°F on an instant-read thermometer for medium-rare, about 10 minutes. Transfer from the skillet to a cutting board and tent with foil.
- While meat is resting, place beans and 1/4 cup water in a saucepan. Turn on high and bring to a boil. Reduce heat to medium and cook until beans are crisp-tender, about 5 to 8 minutes. Drain well and toss with oil, butter, rosemary and freshly squeezed lemon juice.
- Serve chops propped on a large scoop of potatoes with green beans alongside.
- For Grilling: Build a 2-tier fire and sear on each side over direct heat. Move to cooler part of the grill and cook until desired doneness, about 3 minutes. Lamb is supposed to be cooked no more than medium doneness, so don’t overcook or it will become tough.