laying down with teh lambs

[Unknown]

one of the oddest / coolest meals i ever had was at a restaurant that was basically a room upstairs from a butcher's shop in a small town outside haro, rioja. the menu, iirc, was lamb, LAMB, lamb, LAMB, lamb, LAMB, lamb, LAMB, or a vegetarian option.

teh latter menu item was pretty fucking progressive for the time, i thought.

and the list of great old riojas at giveaway prices iced teh cake.

i have a strong feeling that i went there on a recommendation from someone on teh therapeutic predecessor, so maybe someone here even knows the name of teh joint?

anyway, while i am currently located more towards the swabian side of haro than that place, i was wafted back there at the first sniff of teh 84 tondonia crianza that i'm currently slurping on. this wine has a sweet hint of gaminess about it, and, fuck me, an unmistakable note of that heady fusion of rosemary and salt and skin that lifted teh lamb at said restaurant up towards teh heavens. the gamey / lamby (even lamb gravy) notes continue in the mouth, which is all about gently faded, tertiary fruits and lilting acidity.

this wine screams for lamb. it demands it. it is an order.

i have cooked pork belly. it is not a bad match at all.

but next time, i will know.

fb.

ps. beurer kiesel 10 is singing.

 

[Jim Hanlon]

originally posted by fatboy:
laying down with teh lambs
a sweet hint of gaminess about it,

Roasted wild Scottish red grouse for the first time last weekend. Fuck me, that was gamey.

 

[Unknown]

originally posted by Jim Hanlon:


Roasted wild Scottish red grouse for the first time last weekend. Fuck me, that was gamey.

grice is gamey in a very different way. it's the heather.

at some point, i think this will necessitate a subdivision of teh "generic old red wine" classification. tononia goes leathery, as does teh bordelais; for grouses, you needz teh burgundian louses. the gaminess of them shitz is a whole nother thing.

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