The 2006 Pavlo’s Signature Reserve Meritage VQA from Mastronardi Estate Winery is passionate duet of fine wine and the melodic harmonies of Pavlo’s Mediterranean music.
Mastronardi’s hand selected Merlot, Cabernet Sauvignon, and Cabernet Franc create this this exquisite Meritage with aromatic anise, velvety dark chocolate and hints of black currant. Match with lamb or full flavoured entrees.
“An excellent balance of Cab Franc, Cab Sauv, and Merlot,” says Gary Killops of Essex Wine Review. “The taste is rich in fruit flavours balanced with some herbs, tobacco and dark chocolate. There is a lot going on in this wine and it all works together perfectly.”
The MEW 2006 Pavlo’s Signature Reserve Meritage VQA was a 2007 silver medal winner in the Great Lakes Wine Judging, Finger Lakes International Wine Competition.
Just for the holidays, MEW is giving a free Pavlo Christmas CD with each bottle purchased. This special started November 27, 2010 and is while supplies last.
Chef Scott Edmunds of Centro has once again created a fantastic dish that not only pairs perfectly, but, also cooks great with this Meritage Reserve:
Braised Lamb Shanks with Caramelized onions and Shallots Served with Potato and Root Vegetable Mash
- 4 tablespoons olive oil
- 1 pound onions, sliced
- 5 large shallots, sliced (about 1 cup)
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 6 3/4- to 1-pound lamb shanks
- all purpose flour
- 2 1/2 cups Pavlo’s Signature Reserve Meritage
- 2 1/2 cups canned beef broth
- 1 1/2 tablespoons tomato paste
- 2 bay leaves
Potato and Root vegetable mash
- 3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
- 3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
- 6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
- 3 tablespoons olive oil
For lamb shanks:
Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
Working in batches, bring all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to Dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary