It is that time of year when the kids are out and gathering candy to satisfy their sweet tooths. But there is one candy that lends its self to a wine sauce. Junior Mints. What? Yes, it is the chocolate and mint that when combined with a red wine, say a Tempranillo, that makes for a fun sauce. Think of it this way, the sauce, with a hint of spice, the earthiness of the wine coupled with the earthiness of chocolate is going to pair perfectly with lamb. A seared piece of lamb, with this sauce would be most unexpected.
Now washing this down with a nice Tempranillo from Rioja, Spain or maybe a fruiter version from California or Oregon might be just the thing. But if you do not have a Tempranillo handy, then uncork a Zinfandel, Syrah or even a Cote du Rhone. The goal is to find a wine with high acid and a spicy finish.
If you are searing the meat in a sauce pan, then deglaze. To deglaze is to capture the cooked bits or fond at the bottom of the pan. That is where most of the flavor is contained. And an added bonus is thet the pan becomes much easier to clean.
So do not be afraid to experiment. Uncork Happiness.
