About the Dish
100% Garnacha Blanca. Natural fermentation in 2000L wooden barrels after 7 hours of pericarp soaking. Pesticide-free, natural yeast, no added sulfites, amber wine aged sur lie for 9 months. A wine that feels natural, like grapes turned into alcohol. A mineral, spicy, dynamic and long finish.
- 200g Lamb loin
- 1 Pear
- 1/2 Onion
- 100cc White wine
- 5g Consomme granules
- 1tsp Honey
- 2tbsp Fresh cream
- 1tbsp Butter
- Flour, olive oil, salt, pepper: each as needed
Season the lamb meat with salt and pepper and dust lightly with flour. Finely chop the onion, cut half the pear into wedges, and roughly chop the rest.
Put olive oil in a frying pan, put lamb meat in it, and once both sides are browned well, take it out.
Add butter and onions and sauté over low heat until tender.
Add lamb meat and pear, add white wine, consommé granules and honey, and simmer for about 10 minutes. From time to time, scrape the bottom of the pot with a wooden spatula to evaporate the juice and thicken it.
Add fresh cream to the finish, let it boil for a while, and it will be completed.
Wine name: Granite
Winery: Joseph Grau
Importer: Voga Japan Co., Ltd.
Food and Marriage Points
It is a fricassee (=lightly stewed) that makes the most of the pear character. The pear, which is less sour and has a gentle taste, brings out the umami of the rum to create a rich dish. Please enjoy the rich marriage with “amber” natural wine that goes beyond orange.