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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