If you have yet to try Wines of Garnacha/Grenache, you are missing out on these affordable & delicious wines! Pair with snacks or my Grilled Lamb Loin Chops #Garnacha #Grenache
When life gives you lemons…you drink wine! No, that doesn’t really rhyme, but I’m a firm believer that wine makes everything better. I have a fabulous friend who keeps my wine keeper stocked…and for that I am so grateful. But for this post, I’m partnering with Wines of Garnacha/Grenache to celebrate some of their delicious varieties.
You haven’t heard of Wines of Garnacha/Grenache? You’re not alone, because I hadn’t either. I am so glad I discovered them, and now have some in my collection. These wines are produced in eastern Spain, southern France, and Italy. Some more fun facts about Wines of Garnacha/Grenache:
- It’s the only mainstream varietal with red, grey and white variants
- the versatility of these wines means they pair well with almost any food
- the wines are very affordable, with most in the $10-$20 range
- the wines can offer a very complex aroma, while at the same time they work well for the casual drinker
I paired the white, the closDalian, with a snack tray. closDalian has a very light, buttery taste and fresh bite. I don’t normally care for buttery wines, but we really enjoyed this one. It works well with heavier or lighter foods, and has a nice and smooth finish.
When it’s time to spend the afternoon or evening watching movies, what goes better together than wine and popcorn? I paired freshly popped and buttered popcorn with the Lechuza variety. The Lechuza is a light wine with a peppery bite that hits on the roof of your mouth. I wasn’t expecting the bite, but it provides a very nice contrast to the smooth popcorn.
My main pairing, and the recipe I’m sharing in this post is the Particular Old Vine with Grilled Lamb Loin Chops. The Particular reminds me of a pinot noir, a nice and mild red with a very smooth finish. I simmered the baby portobello mushrooms in red wine; the wine, with the garlic and butter, creates a wonderful red wine sauce. I also created a dipping sauce using fig spread, a touch of honey, and the rest of the red wine sauce from the mushrooms. The simply grilled lamb chops pair work really well with the dipping sauce.
I didn’t pair the Las Rocas or Domaine Cabirau with food, but that didn’t stop us from enjoying both bottles! The Las Rocas reminds me of a cabernet, with a medium body, light bite, and smooth finish. The Domaine Cabirau has a very unique taste…it begins with a slightly sweet bite, but then it has a smooth, mellow finish. I don’t think I’ve ever tasted anything like it before, but I really enjoy it.
I am so excited that I’ve discovered a new collection of wines to enjoy with friends and family. These wines are perfect for a happy hour, party, small gathering, or just to enjoy on an evening at home.
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- 8 Loin lamb chops (I use the double lamb chops)
- salt & pepper, for seasoning
- 2 Tablespoons butter
- 2 Tablespoons fig spread
- 1/2 Tablespoon raw honey
- 1 cup baby portobello mushrooms
- 2 cloves garlic, minced
- 1/4 cup red wineq
- Season all sides of loin lamb chops with salt and pepper. Let rest outside of the fridge for about 20 minutes, until they come towards room temperature
- Wipe mushrooms with a damp cloth, to clean off any excess dirt. DO NOT wash mushrooms! They absorb liquid, and you don't need to add more water. Make sure all the mushrooms are about the same size, so they cook at about the same time
- In a medium skillet over medium-low heat, melt 1 Tablespoon butter. Add minced garlic and cook until garlic becomes fragrant, about 2 minutes.
- Add mushrooms to skillet and saute for 3-4 minutes. Add red wine and continue to saute for another 3-4 minutes. Remove mushrooms and reserve wine sauce
- In another skillet over medium heat, melt remaining butter. Add loin chops and sear all sides.
- While loin chops sear, heat grill pan or grill over medium heat. Spray grates with cooking spray. When loin chops are seared in the skillet, add them to grill or grill pan. Cook for about 4 minutes per side. Remove chops and cut in half lengthwise, between the bones. This will result in 16 individual loin lamb chops
- The inside side of the loin chops will likely still be very rare, depending on the original thickness. Add the loin chops back to to the grill or grill pan, less cooked side down, and cook for another 2-3 minutes
- Meanwhile, add fig spread and honey to a microwave-safe bowl. Heat mixture for about 30 minutes, until it combines easily. Add wine sauce to bowl and stir until fully combined
- Plate loin chops, and drizzle with dipping sauce. Serve remaining dipping sauce on the side