April to us signals the arrival of sunshine. With that and the approaching holiday it also spurs the flow of our culinary juices. So what do you pair with Rack of Lamb, Glazed Ham, Roast Chicken or Roasted Duck. April Wines of the month are all about the FOOD!!!!
Roasted Leg of Lamb: Michael David Freakshow Red Blend, Lodi, California.
Roasted or grilled lamb is strong in flavor as it will support a full bodied, tannic wine. The Freakshow Red isa mix of 71%Syrah, 25% Petit Syrah and 4%Souzao. Try Syrah as an alternative to Cabernet Sauvignon.
Glazed Ham: Foris Pinot Noir -Rogue Valley, Oregon.
Glazed ham with its typical sweet and sour flavors call for a low to mid tannic wine with a good acid level to keep alll the flavors in check. Foris Pinot Noir has the body of an Oregon Pinot Noir .and the elegance of a French Pinot Noir. A great compliment to any ham.
Roasted Chicken: Markham Vineyards, Estate Grown, Napa Valley
The white meat of chicken along with the along with vegetables usually served alongside allows for a crisp, dry wine with toasty notes. Markham offered toasted nuts, hints of custard and apple and tangerine.
Roasted Duck: Aureilio Settimo, Barolo, ItalyDuck is a beautiful fatty meat rich in flavors from the many spices used to cook it. Typically one thinks to pair it with a Pinot Noir, why not let your palate and brain explode and pair Duck with a Barolo, the king of the Italian wines. The quintessential grape of the great wine region of Piedmont, Nebbiolo is strong and bold. Strong tannins and high acidity make this a great compliment to the fatty meat of a duck and rich spices. Dare to be different and try this wine.