Wine Club Pairings – 2015 Figurine and Wine-braised lamb

by | Aug 1, 2018 | Blog, Pairing

wine club food pairings – 2015 Figurine

Collectors Club April from Dr. Faith Frankel

 

Each month we will select a bottle or two from one of the clubs and provide some pairing notes and a recipe created by Faith, wine pairingespecially for your Sculpterra wine. Today we have the 2015 Figurine and yummy wine-braised greek lamb shanks with feta polenta that really shows Faith’s Greek roots.

Tasting Notes – 2015 Figurine

2015 Figurine is a complex blend taking you on a journey of wild taste and heavy textures.  lLve that it’s unorthodox blending Cabernet and Primitivo together. This full-bodied wine bids a depth of brambly blackberry, smoky clove, and chocolate that make it persuasive and inviting. The palate is velvety-smooth and well integrated with oak and tannin. The finish is a touch spicy, carry out more of the herbs and a shake of black pepper.  Rustic, it shares a juicy underbelly that provides a welcome deliciousness on the palate. Drink now and for best results hold until 2020.

Shelving – drink now best in 2020

Taste – blackberry, smoky clove, and chocolate

Pairing – see below

Wine-braised greek lamb shanks with feta polenta

Ingredients

serves 4

  • 4 lamb shanks
  • 1 cup red wine (Figurine)
  • 2 cups Marinara sauce (I prefer Raos, yes it is pricey but worth it!)
  • 1/4 cup chopped pitted kalamata olive
  • 2 Tablespoons fresh chopped parsley
  • 5-6 cups reduced-sodium chicken stock
  • 1 3/4 cup polenta
  • 3/4 cup crumbled feta cheese
  • 1/3 cup heavy whipping cream

 

 Directions

  1. Spay a 4-6 quart slow cooker with cooking spray. Season lamb shanks generously with salt and pepper and add to the slow cooker.
  2. Mix wine and marinara sauce together and pour over shanks.
  3. Cook on low for 8 hours.
  4. During the last hour of cooking, bring 5 cups of the stock to a boil. Gradually add the polenta, whisking constantly.
  5. Return to a boil, reduce to a simmer, cover, and cook, stirring frequently and adding more stock by 1/4 cupfuls if the polenta is too thick until the polenta is tender about 10 minutes.
  6. Remove from the heat and stir in the cheese, cream, and 1 teaspoon salt and 1/2 teaspoon of pepper.
  7. When done serve lamb over polenta topped with olives and parsley.