Rosemary Dijon Marinated, Pine Nut Encrusted Rack of Lamb with a Blackberry Port Gastrique: Served with 2006 Fort Ross Pinotage

Rosemary Dijon Marinated, Pine Nut Encrusted Rack of Lamb with a Blackberry Port Gastrique
Served with 2006 Fort Ross Pinotage

Ingredients
1 rack of lamb, French cut
1 ounce de-stemmed rosemary
¼ cup rice wine vinegar
1 cup Dijon mustard
1 ounce minced garlic
½ cup oil
1 bay leaf
3 cups port wine
1 thyme sprig
1 shallot, peeled and sliced
2 tablespoons brown sugar
1 cup pine nuts, toasted
1 cup panko or Progresso bread crumbs
1 tablespoon chopped parsley
½ teaspoon salt.
3 cups port wine
2 tablespoons brown sugar
Balsamic syrup
½ cup blackberry jelly

Sauce Method:
Combine ingredients in a small saucepan:
1 bay leaf
3 cups of Port wine
1 thyme sprig
½ ounce rosemary
2 tablespoons brown sugar
1 tablespoon salt.

Reduce to ½ cup and strain let cool for 10 minutes. Then in blender combine 2 tablespoons balsamic syrup and blackberry jelly and port redux and run till seeds are smooth. Let rest and put in a squeeze bottle for easy application or spoon on finished lamb - your choice.

Marinade Method:
Combine ½ ounce rosemary, 1 cup Dijon, ½ ounce garlic in blender and slowly add ½ cup oil to combine. Submerge lamb in above marinade. Marinate for 24 hours.

Lamb Crust Method:
Combine pine nuts, panko, parsley and ½ teaspoon salt and a pinch of black pepper in food processor till pine nuts are combined but not chopped totally.

 Final Steps to Finish the Dish:
1. Pull lamb out of marinate and brush off excess liquid, then coat with pine nut crust.
2. Heat up sauté pan and add oil. Brown both sides of lam.
3. Remove from saucepan, then place in a small lightly oiled baking pan.
4. Bake in oven preheated to 425 degrees for 12 to15 minute or 150 Decrees for medium rare plus.
5. Remove rack of lamb from oven and baking pan. Slice and plate chops on a dinner plate, then drizzle with sauce and garnish with fresh rosemary.
This dish is great with pasta or risotto and grilled asparagus!!

2006 Fort Ross Pinotage

“Variety is the spice of life”. Is life not better when we broaden our horizons and don’t limit our thinking? This outlook has so many applications to life - relationships, investing, hobbies, music – so why not wine?
I bet you have all tried Merlot, Cabernet, Pinot Noir, but have you ventured to Malbec, Sangiovese, Nebbiolo? Possibly. How about Pinotage? Perhaps. How about California Pinotage? Only if you are one of a very few.
I am very familiar with the signature grape of South Africa. Perhaps there is nothing more distinct than the burnt rubbery aroma and unique blackberry, bramble flavor of South African Pinotage. Pinotage typically produces deep red varietal wines with smoky, bramble and earthy flavors, sometimes with notes of bananas and tropical fruit, but has been criticized for sometimes smelling of acetone, paint or rusty nails. I have often wondered, “How much of these unique characteristics can be attributed to the terrior of South Africa? Or is that distinctive burnt rubber more characteristic of the Pinotage grape itself? Tasting a domestic Pinotage might shed some light.
When offered the chance to taste Fort Ross Pinotage 2006, Sonoma Coast – I jumped.
Pinotage is the result of a cross between the Pinot Noir and Cinsault varieties. It was created in South Africa in 1925 by Professor Perold at Stellenbosch University. He cross bred these two grapes. The elegant, but fickle, Pinot was hard to grow, whereas the Cinsault, a more vigorous vine resistant to drought and heat, already grew prolifically in South Africa. Initial tastings did not sufficiently impress, so Pinotage was largely ignored until 1961, when a 1959 vintage Pinotage won the Grand Championship at the Cape Young Wine Show, South Africa's long-running and uniquely-themed wine competition.
Fast forward to 1988, the year Linda and Lester Schwartz, two native South African bought 1,000 acres on the Sonoma Coast and named it Fort Ross. Their vineyards lie about 1 mile from the coast – the closest vineyards to the ocean in California. They developed the land, experimented with about 18 varietals, submitted their own stocks to UC Davis and worked for about 7 years to finally have their first vintage of Pinotage in 2001.
Fort Ross concentrates now on 3 varietals – Pinot Noir, Pinotage and Chardonnay. All of their hard work and dedication has resulted in amazing, award winning wines. They have taken Pinotage to a new level by treating it with the same care as the noble grapes. After hand-sorting, the Pinotage grapes are destemmed, cold soaked for several days and fermented in simple open top fermenters. They are manually punched down. Shortly after pressing, the wines are barreled in 100% French oak consisting of a combination of new and used barrels. The Pinotage is typically barreled for between 12 and 18 months and racked just prior to bottling. It is unfined and unfiltered.
The 2006 Fort Ross Pinotage is indeed different from any I have tasted from South Africa. This dark ruby hued Pinotage has an elegant mouth-feel and silky tannins that finish with black tea notes and subtle tannins and a certain tartness. The dark berry, dark cherry flavors mingle with light smoky, roasted nut and subtle oak components. It is well structured, layered and holds up well with the different components (mustard, balsamic vinegar, blackberry jam) of the lamb recipe.
The Fort Ross Pinotage is an excellent example of what this variety has to offer – elegance, versatility …spice…. Variety's the very spice of life. Many are familiar with this quote, but there is a second part which reads, “That gives it all its flavor”. How intriguing to apply this to our lives in this New Year and to our wine and food pairing.
The Fort Ross Pinotage is available at Joy Wine and Spirits, 1302 E 6th Avenue in Denver. 303-744-6219