Food+Wine: Lamb Tagine

gp2_taste-of-old-world_nov-04Lamb tagine is a lovely, aromatic dish originally from Morocco, but regularly seen incorporated into Spanish cuisine. With the cold, blustery weather we’ve been having, Chef Tracey felt like this yummy, warming, somewhat rich meal would still have appeal … and it has.  The sweetness (though not too sweet) comes from the dates and honey. The richness comes from the lamb, a rich meat made richer by the cut (neck). And then there’s the sultry spiciness from the cinnamon, ginger, saffron & tumeric.  It really is a delicious combination and it pairs beautifully with the Celler Tomas Cusine 2006 Vilosell, a blend of Tempranillo/Cabernet Sauvignon/Merlot/Garnacha/Syrah from the Costers del Segre region of northeast Spain. Other red wines that would work well with spicier lamb dishes would be wines from the Southern Rhône, as well as a hearty Pinot Noir, like what you find from Oregon’s Willamette Valley:  Bishop Creek Cellars 2006 Pinot Noir Barrel Selection $21 or for a splurge, try Domaine Serene 2005 Pinot Noir Evenstad Reserve $64.  If you prefer a white for the above style dish, try a Riesling such a Weingut Seebrich 2006 Niersteiner Oelberg Riseling Spaetlese $19.  Come check it out.  It will be on the menu through the first week or so of April.
 
Contributor:  Julie Howe

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