Hibiscus-marinated lamb

[Scoop]

Thanks for the input everybody.

I am also big fan of the Duboeuf Chiroubles, and given its nice violet/floral qualities, it could be intriguing. Still, I'm looking for a bit more body, earthiness and structure than the very god Cru Beaujolais.

The Gattinara is a nice suggestion; I'll check out what Garnet has on offer. Barolo ("tar and roses") is what immediately came mind, but that could go too far in the other direction.

I've also been toying with Cab Franc, or at least a Bordeaux blend with a good dose of it. In an ideal world, I'd go with a mature Cheval Blanc, but that ain't happening this weekend. Perhaps a Fronsac or St. Emillion with a nice measure of Cab Franc would be a good match. Any recommendations?

Last, Foodie, good luck with the venture Downtown. I'll keep my eyes open for it. Let me know if you need any market "intelligence" in the meantime.

Cheers,

Scoop