Lamb *is* a red meat, isn’t it?

Good. Let’s start.

I had to ask because generally speaking, lamb goes great with a variety of red wines.  Depending upon the preparation, lamb pairs well with Pinot Noir, Syrah, Cabernet, Merlot, and Malbec.  When these wines are well made, they can be a marriage (“made in heaven”) with lamb.

Well, maybe not Cabernet, which, in my opinion, is a wine made with a moo.  But I digress.

The reason this is important is because I decided to try lamb chops with Rosé.  What?!?

The lamb chops were prepared simply because I wanted to try them with the pink.  Generally, lamb will easily overwhelm the lighter, more delicate structure of a Rosé wine.  This lamb was from New Zealand, which has a slightly stronger, more gamy flavor than American lamb.

Some people think that’s a bad thing.  I don’t.

When lamb – like most animals that are a part of our food chain in America – is “finished” with grain, it diminishes the natural, distinctive flavor. Lamb tastes like beef tastes like pork tastes like turkey…you get the drift.  As an example, venison is now being farm-raised, and therefore, it can be presumed, grain finished.  Wave good-bye to the luscious, natural wild venison flavor! Let’s go for American Bland!

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One of the things I’m happy about when doing a wine review is the fact that I usually have some familiarity with the varietal/blend, or I know someone who does.  That way I come across as someone who’s schooled, knowledgeable, wine-savvy, and has a clue. Not the case here!

The review actually began with an early evening phone call from Rod, the Wineaux Guy.  Instead of the usual sweet nothings, he started off with a “What do you know about Mourvèdre?”

“Uhh…   Not much.”

As it turned out, he had opened up a bottle of 2007 Hug Cellars Santa Barbara Highlands  Vineyard Mourvèdre – Santa Barbara County, and it had thrown him just a bit.

“I don’t know what I’m supposed to be smelling or tasting,” he explained.  ”It’s so different.”

OF COURSE I had to open up my bottle of Mourvèdre – a few days later, that is – and try it for myself.  This wasn’t a one-time, in-one-sitting tasting.  This turned out to be a three-day adventure for him and a nearly identical adventure for me.  And most of it’s ’cause we don’t know everything we should know about Mourvèdre.  But we do know just enough to be dangerous.

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2006 Barnwood Vineyards Petite Sirah

This is another one of those off-the-cuff wine reviews that I do from time to time.  I knew this wine was good when I bought it at the winery, but a year and a half later, it is absolutely stunning.  This is the “second label” of Laetitia Winery, by the way.

I decided to try a recipe incorporating a BBQ pulled chicken breast (in lieu of pulled pork) and thought that a Syrah/Shiraz would be just the ticket.  While diving in for a 2004 Black Bart Syrah, I saw the 2006 Barnwood Vineyards Petite Sirah Santa Barbara Highlands and said “what the heck.”  I pulled that instead of the Black Bart and popped the cork.

OMG.

Time did not hurt this beast.  It was Stygian black, with bare glints of dark purpley red clinging to the glass when it was swirled. It was arresting at first sight.  On the nose were coffee, unsweetened cocoa, berries,  a hint of bourbon and indecipherable spice.  It was rich and velvety on the palate.  Surprisingly dry, it countered the usual saw about dark, rich Central Coast wines = big jammy fruit bombs.  Cocoa, coffee, berries, and spice dominated with mouthwatering acidity and a long, surprising minerally – almost steely – finish.

It paired beautifully with the smoky sweetness of the barbecue sauce.  Because of its richness, I opted for just one glass that evening.

The next night I had a roasted turkey thigh and poured a glass of the same wine – with some trepidation, I might add.  After all, could a wine that caressed the barbecue sauce so beautifully the night before possibly be any good with plain ‘ol turkey?

Yes indeed.  It was still very vibrant and paired beautifully with the dark, rich turkey meat.  I would NOT drink this with turkey breast. The wine would completely overwhelm it, mainly because in my opinion, turkey breast is, well, boring.

I still have one bottle left, and have decided to let it sit for a year.  Can’t wait to see how it evolves.  I can’t imagine this kind of wine fading.

This wine easily rates a solid 90 in my opinion. A George Clooney wine if there ever was one.