For those faithful Locals Blog followers that live in Sonoma County and read the Press Democrat Merlot Rising article you were probably as pleased as I was to read it in the Food and Wine section about Merlot. Many people credit the movie “Sideways” with starting a downward trend in Merlots but who knows Food and Wines are cyclical as are most things in life and perhaps as the article mentions Merlots time is about to happen again. As you know Merlot has soft tannins that make it an easy pairing with almost all food groups. Locals good news for Club Member’s and faithful Blog followers is that we have two excellent Merlots available here at the tasting room. First is the Andrew Peacock Merlot that is curently on SALE! That’s right on SALE for only $12.00 a bottle for non-members, and $10.20 a bottle and $9.60 a bottle for two bottle and six bottle club members respectively while stock lasts. Andrew Peacock is a medium weight Merlot with well balanced acid and tannins and will go great with your Easter Lamb or Ham dinners as well as artisan cheese pairings.
The Praxis Merlot is also a great value at $19.00 a bottle for non club members and $16.15 a bottle and $15.20 a bottle for two bottles and six bottle club members respectively. The color is a deep red with purple highlights. The nose offers vanilla, black cheery and plum with warm spices and dry herbs. This merlot is sleek and elegant with good and acidity and full mouthfeel. Flavors of strawberry, blackberry, pomegranate and cassis are complemented by vanilla and spice. Try a bottle of Praxis Merlot with slow cooked lamb shanks, artisan cheeses or roasted chicken and you will not be sorry.
The good news is we can also ship these wines to you or as Easter gifts for friends in all approved states so even members and bloggers can take part in the Merlot revival that is starting. If you’re local stop by and sample some wines and pick up some Merlot. Both of these Merlots make a perfect gift bottle to take to friends for dinner and entertainment as they will pair with practically everything and your hosts will not be disappointed.
Get your Merlot Redemption Going right Now. Call in your order or stop by and celebrate spring at Locals.
Phone: 707-857-4900 /Email: firstname.lastname@example.org
Photo Credit: Wendell via Compfight
Now is the perfect time for a drive up to Locals Tasting Room in Geyserville. The summer crowds have not started yet, the fields are green and mustard is blooming. Recently one of our members stopped by to sample wines as she was looking for a great wine to pair with Lamb Shanks and Lentils.
After trying a variety of wines she decided on the Bella’s Blend from Ehret winery to go with her meal (this Cab Franc blend pairs magically with Lamb). Fortunately, she had enough time to share the recipe with me before the room got too busy. Last night I had friends over and prepared the meal and it was fabulous. So I am passing it on to the faithful followers of Locals blog as it is a perfect spring dinner and wine pairing. This is a meal that you can put in the oven and be doing something else while it cooks.
Lamb Shanks and Lentils
(Recipe serves four)
Four Lamb Shanks
1 ½ cups dry French green lentil (I got mine at Andy’s market in Sebastopol)
One bottle of Pinot Noir (I used Praxis Pinot Noir)
1 teaspoon dry thyme (or 1/1/2 teaspoon fresh thyme)
Salt and pepper to taste (salt and pepper each shank before placing in the pot)
Two to three medium carrots peeled then chopped medium dice
Two cloves garlic minced
One medium onion chopped
Put large casserole dish or cooking pot with lid on top burner (should be oven proof)
Place two teaspoons of olive oil in pot and put over Medium Heat
Add onion, garlic and carrots cooking for about 5 minutes or just until the vegetables just begin to cook
Rinse the Lentils, drain and then add to the Pot and stir all the ingredients
(Note for a variation you can add one can of diced tomatoes but drain them before adding if you choose to use them)
Add one bottle of Pinot Noir or Burgundy wine
Place Lamb Shanks on the lentils and cover with lid and place in preheated oven of 400 degrees for 10 Minutes only
Reduce heat to 350 degrees
Cook in the 350 degree oven for about one hour, remove shanks and stir the Lentils if more moisture is needed add a little more wine but it should be fine
After stirring the lentils nestle the shanks back in the Pot and cover for another hour until shanks are tender and pull away from the bone.
You can place the pot on stove top to rest while you set the table.
Place lentils on the plates, place a lamb shank in the center of each plate and garnish with a sprig of fresh thyme
Open a bottle of the Ehret Bella’s Blend and enjoy.