The staff at the Wine Dispensary is counting down the days before we depart for Rome to begin our first rate European Food & Wine Tour, sponsored by the International Wine and Spirits Guild and arranged through Food & Wine Trails.
We begin with an excursion to the heart of Umbria in central Italy where we will spend the day and night at Castello delle Regine with a wine and food dinner at Ristorante Podernovo. While there we will also enjoy a cooking demonstration at Istituto di Arte Culinaria Orvieto and lunch at Zeppelin Restaurant with Chef Lorenzo, the most celebrated European chef at the James Beard House. Our time in Italy could not be complete, however, without a one-of-a-kind Tuscan adventure where destinations, such as the Bolgheri appellation, will share with us renowned wines, such as Super Tuscans.
Once we reach the Southern France coast, we will enjoy the many exclusive luxuries Monte Carlo and Saint-Tropez have to offer while taking advantage of in-depth wine seminars and delectable wine dinners to prepare us for such ventures as an exclusive tour and lunch at Chateauneuf du Pape in Provence.
We conclude our journey in the lavish and breathtaking Palma de Mallorca off the coast of Spain. Its charming, winding streets make way to grand churches, timeworn castles, yacht harbors, and sun-kissed beaches of crystal clear water.
Interested in joining us on this magnificent voyage? It’s the final days to book for free gratuity and a $100 shipboard credit! Otherwise, in case you can only be with us in spirit, we promise to take lots of photographs and come home with plenty of food pairings and wine evaluations!
But we can wet your palette in the time being with this classic Spanish wine pairing lamb dinner!
ROAST LAMB IN ASTURIAN CIDER
1 leg of lamb about 5.5 lbs
5 garlic cloves with the skins and halved or squashed
4 apples, cored and quartered
500ml dry and traditional Asturian cider
Several sprigs of thyme or rosemary
Juice of half a lemon
Salt and pepper
17 oz. of chicken or lamb stock
Preheat the oven to 450 degrees, score the lamb criss-cross-wise, drizzle with a little olive oil and rub in salt and pepper. Place the lamb in a deep roasting tin and add the garlic and herbs. Pour the lemon juice over it, drizzle a bit more olive oil and cook about 30 minutes.
Remove the lamb and reduce the oven to 350 degrees. Place the apples into the tin, pour in the cider and return it to the oven for about an hour until the lamb is medium rare. Remove the tin from the oven and place the lamb onto a cutting board, cover with foil and leave to rest while you prepare the sauce.
Sieve the contents of the roasting tin into a saucepan, squashing it down to get all of the juices. Discard the pulp and add stock to the pan. Boil the sauce until you reach your desired thickness.
Carve the lamb and serve with the sauce and fresh greens as a succulent main course or portion the lamb in smaller dishes served tapas style shared among friends.
The elegant, dark ruby color of the Obac de Binigrau has spicy aromas fennel and liquorish, combined with a balanced taste of ripe fruit, nuts and earth. Combining mantonegro, callet, merlot, cabernet, and syrah grapes, this complex and well-aged Mallorcan wine stands up to the rich lamb and coupage of flavors in the sauce.