Who better to talk about our newest wine, than our newest Wine Maker? Melissa told us about Petit Verdot, and even included a recipe for it…lucky for you, the recipe does not call for much of the wine, so, there is plenty for you to drink with your meal! Don’t forget, Petit Verdot is only available at the winery, and we can ship it right to your doorstep.
2015 Petit Verdot – We are thrilled to introduce the newest addition to our dry red wine selection! Petit Verdot, a traditional varietal grown in Bordeaux, is thriving here on our farm. Planted in 2012 at one of the highest elevations on the estate, the grapes are just starting to be fruitful. Our first crop in 2015 created a wonderful full bodied wine with hints of deep red fruits melded with the complexity of subtle oak aromas. I cannot wait to pair the 2015 Petit Verdot with a hearty lamb ragu on a cold winter’s night or with a steak dinner and chocolate for Valentine’s Day.
Rich and Meaty Lamb Ragù
(source: The Kitchn)
Makes 8 servings
2 pounds stew lamb, cut in chunks
Salt and freshly ground black pepper
4 sprigs fresh rosemary
3 tablespoons fresh sage
8 cloves garlic
1 big carrot, peeled
2 cups red wine
1 28-ounce can peeled whole plum tomatoes
Pat the lamb chunks dry with a paper towel. Liberally coat the lamb chunks with salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic. Chop the carrot into thin rounds.
Place an oven-proof Dutch oven or heavy stockpot over medium-high heat, and add olive oil to cover the bottom thinly. When oil is hot, add the lamb and brown deeply. Do this in batches if necessary. Don’t worry about drying out the meat — you want it browned darkly for good flavor. (I usually brown each batch for at least 10 minutes, taking care not to crowd the pan. You want the meat to brown, not steam-cook.)
When the meat is thoroughly browned, add the onions. Lower the heat, and cook slowly over medium heat for about 10 minutes or until the onions are golden. Add the rosemary and sage, garlic, and the carrots. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
Add wine and continue to simmer until liquid has reduced by half, about 10 minutes. Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the pot. Bring to a simmer, then cover and place in a 275-degree oven for 3 to 4 hours. Alternately, put everything in a slow cooker and cook for 4 hours on HIGH or at least 8 hours on LOW. (I have cooked this on LOW for up to 16 hours; it’s sublime when cooked that long!) The longer it cooks the more tender it will be. When ready to serve, go through with two forks and shred any remaining chunks of meat. Taste and season if necessary with additional salt and pepper.
Serve over pasta with freshly grated Parmesan cheese.