Wine and Dine: Rosé from Costières de Nîmes and Rack of Lamb with Rosemary Sauce

It’s finally Spring! Switch your menu choices from hearty chili, rich stews, and roasts to lighter fare and welcome a season that brings to mind new beginnings…and fresh ideas for food and wine pairings. This month, our lively group of foodies and wine-ohs, the #winePW crowd, will gather to share some of the most creative food and wine pairings yet.

Our focus is on springtime dishes that are complemented with wines from the Southern Rhone region of France. Join us Saturday, April 9 at 11am Eastern/8am Pacific on twitter, using the hashtag #winePW, as our virtual conversation about these pairings promises to be both entertaining and educational.  Naturally, we’d love to hear about your favorite seasonal dishes that work particularly well with wines from the Southern Rhone, too.

My choice of pairings was an easy decision…I chose my wine first, then the recipe! As a true aficionado of wines from Costières de Nîmes (please follow the link for more information about the region), I visited one of my favorite small wine shops, The Bottle Shop in Lake Geneva, Wisconsin to find the 2015 Rosé from Chateau de Campuget.  Reflecting the attitude, climate, and culture of the sunny Mediterranean, this lovely rosé is a blend of 30% Grenache Noir and 70% Syrah.  Easy drinking, its bright pink color with scents and flavors of red berries, hint of minerality, and snappy finish were fresh and delightful.  The price was as approachable as the wine, at a mere $13.

Knowing that a beautiful rosé from the Southern Rhone is ever so food friendly, I selected a recipe that had been on my list for awhile, Rack of Lamb with Rosemary Sauce. I wasn’t disappointed with the pairing and you won’t be either.  Effortless to make (just remember to marinate the lamb overnight or several hours before cooking), the Dijon mustard and rosemary flavors in the succulent lamb added a brilliant spice factor to the crisp rosé.

All of us at the table felt that spring had arrived with each sip of the refreshing wine and forkful of the lamb.  Enjoy!

Rack of Lamb with Rosemary Sauce

This savory rack of lamb is simply delicious especially when paired with a delightful rosé wine!

• 12 ounces Dijon mustard
• 3 tablespoons soy sauce
• 3 cloves garlic (minced)
• 3 teaspoons rosemary
• 3 teaspoons thyme
• 3/4 teaspoon ginger
• 6 tablespoons vegetable oil
• 2 teaspoons cracked peppercorns
• 3 racks of lamb

1. In food processor or blender, combine all ingredients except peppercorns and lamb.
2. Blend well.
3. Add peppercorns.
4. In large bowl, marinate lamb in sauce in refrigerator overnight.
5. Bring lamb to room temperature before cooking.
6. Drain lamb, reserving sauce.
7. In roasting pan, bake lamb in preheated 500 degree oven for 10 minutes.
8. Reduce heat to 300 degrees and bake 25-35 minutes or to desired doneness, preferably pink, basting with sauce every 10 minutes.
9. In small saucepan, simmer remaining sauce 5 minutes.
10. Serve sauce on side.

Don’t forget to marinate the lamb in the sauce overnight!

Cheers! ~ Cindy

For more spring recipes paired with wines from the Southern Rhone, please check out the following from my amazing #winePW bloggers!

Jeff from Food Wine Click: Rabbit and Rhône

Michelle from Rockin Red Blog: Springtime in the Southern Rhône with #winePW

Nancy from Pull That Cork: Scallops, Spring Veggies + a White CDP for #winePW

Camilla from Culinary Adventures with Camilla: Braised Boar Shanks With Bitter Herb Salad + Vacqueyras Beaumirail

David from Cooking Chat: Kale Pesto Tilapia with Wine from Southern Rhône

Martin from Enofylz Wine Blog: A Tavel Paired with Spring BBQ #WinePW

Meaghan from Un Assaggio: Grilled Rack of Lamb + Arnoux & Fils Vieux Clocher #winePW

Sarah and Tim from Curious Cuisiniere: Escalivada (Spanish Roasted Vegetables) paired with South Rhône Rosé

Wendy from A Day in the Life on the Farm: Wine Pairing Weekend Celebrates Spring

Kristen from The Armchair Sommelier: The High Crime of Mushroom Substitution

Jill from L’occasion: Welcome Spring with Fresh Food & Le Ferme Du Mont Côtes du Rhône