We’re still in grilling mode after the Holiday weekend! Here’s what we cooked up using some end of Summer veggies, delish lamb, and this exciting Paso Robles Tempranillo!
Paso Robles, Central Coast, CA 100% Tempranillo
Click here to find Bodegas M at SpecialWinesDirect.com http://www.specialwinesdirect.com/vineyards/domestic/bodegas.html
The Food: Grilled Lamb & Veggie Skewers
Ingredients: Lamb Steak cut into cubes, assortment of fresh summer veggies (we used cherry tomatoes, onions, zucchini, summer squash, and bell pepper), various herbs and cooking wine for marinade, grilling skewers
To start: make the marinade – mix together equal parts olive oil and red cooking wine (I used an open bottle of Merlot I had on hand – great way to use old open bottles of wine)! Add 1 clove minced garlic, 1 Tb. fresh Rosemary, 1-2 Tb. of Dill, and a pinch of salt, and some dashes of 21 Seasoning Salute. Mix in a bowl and let the cubes of lamb marinate for at least 2 hours. Then put the lamb on skewers (I keep the lamb on separate skewers from the veggies since the cooking times vary).
Cut and Skewer the veggies. Spray veggie skewers with a little cooking oil.
Heat the grill to medium heat. Start veggies first – they will take longer. Grill till tender. Grill lamb to desired finish (I did medium rare to keep the meat super juicy).
(Note- I served this meal with a side of Cauliflower Gratin hot out of the oven…it was sublime…perhaps that recipe will eventually make its’ way here)
The wine has a beautiful ruby/garnet color. The nose is full of cherry, red fruit, and slightly spicy aromas. The wine hits the center of the palate and is perfectly balanced. In my opinion many Tempranillos can come across as too dry or too sweet, not this one- it’s full-bodied with a robust and lingering finish. The smoky flavors left by the grill play nicely with the wine, and the cherry tomatoes that pop in your mouth compliment the fruitiness very well. The lamb is slightly charred on the outside, but still rare in the middle making for a perfect pairing with this Tempranillo. The wine draws out the Dill flavor in the lamb, and even though it sounds like an oxymoron your mouth is left with a lovely mellow-spiciness.
The Terroir of Paso Robles, mirroring the climate of Spain’s Ribera del Duero, has turned out to be a spectacular place to grow Tempranillo – this Bodegas M Tinto de Paso certainly proves that point! Our evening of grilling using local, fresh produce, along with high quality meat and delicious wine consumed in the outdoors captures all the best things of California making this a true celebration of the Central Coast!