In order to supply me with my monthly-case-of-wine-for-a-year prize, Alexa, the Kleine Zalze Cellar Door Manager sends me an email every month, asking which wine I’d like. When I got the email last week, I was too busy to peruse the list of wines and said that Alexa could surprise me and that it would be fun to see what surprises my case contained, I’d take her selection as a challenge to cook the three course meal that I’d present if she ever came to dinner.
My case arrived and first out was a 2009 Barrel Matured Shiraz from the Vineyard Selection. Alexa’s notes said A young vintage, but typical of a warm climate Shiraz, laced with earthy and meaty undertones with a distinct white pepper aroma on the nose. Very spicy, very sharp. Lovely.
Indeed. It was perfect for what I would serve as a main course for dinner with Alexa and – as coincidence would have it – perfect for what was happening in my oven at that very moment. Inspired by an Egyptian lamb shanks recipe, I’d put my own boerespin on it; a bit of masala spice, a lot of coriander … and a whole day of slow, slow roasting.
Thank you, Alexa and Kleine Zalze, it was a lovely evening.