Sparkling Shiraz is as Australian as thongs and laminations, Vegemite and pavlova. It is a wonderful drink and the sweetness and bubbly berry-ness goes perfectly with so many foods. Turkey, ham and duck are great matches. If you've never tried it, make sure you track one down.
Tonight we are having a Grant Burge Sparkling Shiraz Cabernet as the December wine from The Fabulous Ladies' Wine Society Wine Club. I have had plenty of Grant Burge wines in the past, but never the Sparkling Shiraz, so I was really looking forward to this one.
Grant Burge is a winery from the Barossa Valley in South Australia, which has been producing table and sparkling wines since 1855. Located 80km north of Adelaide, the Barossa is a beautiful area of rolling hills, vineyards, fine food and wine. The winery produces a number of different levels of wine, with Barossa reds being a favourite. White wines also feature highly, particularly those with fruit from the neighbouring Eden Valley.
Given that we'll be having plenty of turkey next week, tonight I thought I'd match the sparkling Shiraz with some great Australian lamb. Red wine and red meat always go well together, so why not add a bit of sweetness and a few bubbles!
I was given a bunch of some beautiful fresh mint from a friend's garden the other day and decided that mint, lamb and sparkling shiraz would be the perfect combination.
With amazing fresh herbs, truss Roma tomatoes and asparagus, I have put together a simple but amazing salad to showcase all of those beautiful flavours. Part Greek, part Middle Eastern, part Australian, it is a wonderful blend of amazing food and cultures.
The Grant Burge Sparkling Shiraz was inky black in colour with plenty of spice and blackberry flavours. There was also some plum and cherry notes too. The sweetness and berry-ness matched perfectly with the lamb, complementing the crisp nutty coating. Nuts and berries go well together, don't they? I was worried that the salty feta and olives would be a bit overpowering, but because the feta was nice and creamy, it all balanced out. Sweet tomato, fresh mint and peppery rocket were the perfect combination of flavours.
I'd definitely recommend this wine, especially on Christmas Day. Even on Christmas Eve, New Years Eve or any time you want something a little bit different and a little bit fancy. To be drunk with a full meal, some prosciutto and fresh bread, strong cheeses or just on its own. Perfect.
Nut And Seed Crusted Lamb
1 lamb backstrap, cleaned of fat and sinews
1 Tbs sesame seeds
1/4 cup flaked almonds, toasted
1 tsp lemon myrtle flakes
A good grinding of salt and pepper
Combine sesame seeds, almonds, lemon myrtle, salt and pepper in a mortar and pestle.
Gently crush the almonds and combine all the flavours.
Generously sprinkle the lamb all over with the seed and nut mixture.
Heat a fry pan on medium high heat with a good drizzle of olive oil.
Depending on the size of your lamb and your frypan, you may need to cut the fillet in half.
Cook on one side until the coating is golden and the lamb sealed. Turn over and cook the other side.
You still want the lamb to be a little pink in the middle.
Set aside to rest in a warm place, covered with foil.
Tomato and Asparagus Salad
3 truss Roma tomatoes, quartered
Half a bunch of asparagus, woody ends snapped off
A handful of rocket leaves
50g feta, cut into cubes
A handful of black olives
A handful of fresh mint leaves, torn
Extra virgin olive oil
Verjuice
Pour boiling water over the asparagus in a heatproof bowl and leave for 1 minute. Drain and refresh under cold water.
Place asparagus, tomato, rocket, feta, olives and mint in a salad bowl or on a platter.
Drizzle with extra virgin olive oil and and a dash of verjuice to taste and gently combine.
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