test results
LUIS FELIPE EDWARDS 2006 RESERVA CARMÉNÈRE, COLCHAGUA VALLEY, CHILE, $ 14.99
Mike: This wine stands up well and gets better as the dinner goes on. The garlic softens the Carménère and the olives bring out the mouthwatering effect of the wine.
Darren: This New World wine doesn’ t dominate the food, but has a balancing acidity and light tannins that work well with the caramelized outer crust of the meat with its classic spice, herbaceousness, bell peppers and core fruit.
Saralyn: The wine is fruit and wooddriven, and that fruit builds in the wine as the meal progresses. It is also drawing out a real oak and vanilla presence in the wine.
Also try: Aragonesas 2005 Don Ramon Campo de Borja DO, Spain, $ 10.99; Donna Laura 2005 Bramosia Chianti Classico DOCG, Italy, $ 19.99
CLARENCE DILLON 2003 CLARENDELLE, BORDEAUX, AOC FRANCE $ 49.99
Mike: Classic. The wine has great grip that holds the meat well. This pairing softens the tannins and brings the fruit forward, even though this is not a fruity wine.
Darren: A great match. The’ 03 vintage suits the lamb, sage and basil. It is a fist in a velvet glove. There is great acidity, so when it is paired with the tomatoes, it doesn’ t get lost.
Saralyn: This is the best pairing— everything lingers on the palate afterwards. The dish softens the tannins, making this wine even more approachable.
Also try: Gérard Bertrand 2003 Minervois Syrah / Carignane, France, $ 19.99; Dominio de Ugarte 2003 Reserva, Rioja DOCa Spain, $ 25.99
SAN LEONARDO 2001 VILLA GRESTI VIGNETI DELLE DOLOMITI IGT, ITALY, $ 68.99
Mike: Some tannins are lost when paired with the meal. The wine takes on a silky quality in the mouth. If you get a taste of cardamom, it really brings out the citrus.
Darren: A gorgeous wine that takes on a smokiness with this pairing. This wine will not be pushed around by anything on the plate.
Saralyn: This is my favourite standalone wine. The plum and clove flavours really come through with this pairing. The fruit from the Merlot comes out quite intensely.
Also try: Charles Melton 2005 Nine Popes, Barossa Valley, Australia, $ 59.99; Grosset 2005 Pinot Noir, Adelaide Hills, Australia, $ 64.99
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Scrub potatoes and add to a pot of cold, salted water. Cook until fork-tender and keep warm. In a small saucepan, heat and reduce heavy cream by one third. While still hot, put cream in blender, add spinach and basil and blend on high. Add Parmigiano Reggiano and season to taste with salt and pepper. Pour mixture over potatoes and just before serving, add tomatoes.
To plate: Divide potatoes onto warmed plates, arrange sliced lamb and top with confit garlic. Drizzle garlic oil on lamb and serve immediately.
Note: We tried this recipe with red skinned potatoes as well as white, and we noticed that red skinned potatoes reacted in an almost astringent and bitter fashion with the wines, while the white skinned potatoes had no effect!
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