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+--- Thread: '98 Lehmann "The Barossa" Shiraz (/thread-8579.html)
- Drew - 06-07-2002
This wine is singing...Rich plum, coffee, chocolate and a little toasty vanilla on the nose. Rich port enhanced flavors with coffee and dark chocolate notes. The oak is nominated for best supporting role...perfectly balanced, all flavors singing together in harmony, "no hot dogging by any of the flavors!" Opaque dark black ruby/purple with a slight lighter halo. 14%Alc/vol. $16. Served with the lamb recipe below...wonderful!
Leg of Lamb with Creamy Cherry Port
Servings: 8 to12
Boneless Leg of Lamb (4-7 pounds)
2 Cloves garlic, cut into slivers
1/4 cup olive oil
1 Teaspoon rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup Port Wine
1/4 cup balsamic vinegar
2 tablespoons minced shallot
1 cup heavy cream
1/4 cup rough chopped bing cherries
Directions:
In shallow roasting pan place lamb fat side up. Rub with oil, rosemary, salt and pepper. With sharp knife cut slits in lamb. Insert garlic slivers in slits. Roast lamb in preheated 325 degree oven for 20 minutes per pound or until internal temperature reaches 145º for rare. For medium doneness, 25 minutes per pound.
Remove from oven, cover lightly and allow lamb to sit in a warm place for 15 minutes before carving. (Internal temperature will rise about 10º.) Meanwhile, in medium saucepan over high heat, combine port, and shallots. Boil until reduced to about 1/4 cup. Add Cream and Cherries. Simmer, stirring constantly, until thickened, season to taste. Serve sauce with sliced lamb. We served with garlic mashers, steamed asparagus and baby carrots and a salad of field greens with balsamic vinegar/olive oil dressing. Celebrating 80% complete packing for the upcomming move to the new digs.
Drew
[This message has been edited by Drew (edited 06-08-2002).]
- zenda2 - 06-07-2002
Sounds good, Drew. And congrats on getting that much packing done (just be aware, once you move those boxes you'll find you were really only 50% packed, not 80%. It's one of those rules nobody mentions until it's too late).
- winoweenie - 06-08-2002
If they lift the exclusion on my passport and I'm in the area, I'd be happy to help, (or not)! WW [img]http://www.wines.com/ubb2/biggrin.gif[/img]
- Auburnwine - 06-20-2002
Maybe I have an unsophisticated palate and nose, but I cannot imagine that wine that costs substantially more can actually taste much better than this. From my admittedly finite experience, the Barossa is just about as good as it gets.
- Drew - 06-23-2002
It is very good but there's a lot of wine out there that's as good and beter and many different styles and many different price points.
Drew
- Drew - 08-09-2005
Popped my last bottle night afore last with 2 good friends visiting us in OC. Wow, this wine keeps getting better. Same notes as above but even richer and smoother with hints of vanilla custard. As much as we all loved this wine we all agreed that it would be difficult to pair this with a meal because of the power and sweet richness that it's morphed into. Pure pleasure and wonderful to share with good friends.
DRew