Unexpected matches for your summer meals.
Summer is here, which means it is time to create sensational seasonal wine and food pairings to elegantly entertain family and friends.
Experts suggest Cabernet Sauvignon as a selection well suited for the transition to warmer temperatures, as the bold, bright red and black fruit flavors with hints of spice pair easily with both hearty and lighter fare.
“Cabernet Sauvignon is more versatile than most believe. It can be enjoyed with different cheeses, meats, vegetables and even certain types of fish,” says Molly Hill, winemaker.
North Georgia wineries are ripe with full-bodied cabs, a tempting red wine which maximizes the distinct flavor characteristics of the Dahlonega Plateau.
For a timeless pairing with a Cabernet Sauvignon, try this recipe for Roasted Leg of Lamb. This dish balances well-seasoned lamb with the acid in citrus to create a delicious pairing for summer.
Ingredients:
(Serves 10-12)
• 2 teaspoons fresh thyme leaves
• 2 teaspoons minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons orange juice
• 3 tablespoons Dijon mustard
• 1 (4 to 5 pound) boneless leg of lamb, butterflied
• 1 teaspoon salt
• Squeeze of lemon
• Freshly ground black pepper
Start preparing the meal the evening before.
METHOD:
Evening Before:
• In a food storage bag, combine thyme, rosemary, garlic, onion, oil, vinegar, orange juice and mustard. Mix well.
• Add the leg of lamb; seal the bag and turn to coat. Massage the meat through the bag for a few minutes to help the marinade set in. Put the storage bag into a large roasting pan to marinate for 24 hours in the refrigerator.
Day Of:
• Preheat oven to 350 degrees F.
• Remove the lamb from the marinade and place in shallow roasting pan. Season with the salt, pepper and squeeze of lemon.
• Roast, uncovered, basting with the remaining marinade several times while roasting, using all the marinade
• Roast for 50 to 70 minutes or until an instant read meat thermometer registers 140 degrees F for medium rare, or 150 degrees F for medium. For food safety, cook to a minimum of 140 degrees F.
• Remove from oven, cover with foil and let stand for 15 minutes before serving.
• Carve into slices against the grain. Serve with the sauce that forms in the bottom of the pan and a side of mixed root vegetables. Pair with a glass of Sequoia Grove Napa Valley Cabernet Sauvignon for a delightful meal experience.