This week’s featured pairing is in honor of a local 4-H group participating in the Oregon State Fair. The chef is grilling tender Oregon Lamb sirloins and topping them with a classic Spanish sauce of almonds and red peppers called Romesco. This dish is served with lentils spiked with crisped pieces of prosciutto and fresh seasonal asparagus.
The subtle gamy flavors and the assertive char of the grilled lamb, brightness of the red peppers and the saltiness of the prosciutto are the flavors that stood out to me on this dish so I decided to pair the Grochau Cellars 2007 Tempranillo with it. The wines ripe fruit flavors, soft tannins and subtle grilled meat aromas made for a nice match. Cheers!