Our feature this weekend is Montana Lamb Korma with lemon basmati rice, spiced cherry chutney and minted raita with cumin papadum crisps. For a perfect pairing we have a dry riesling from one of our favorite Oregon biodynamic winemakers. The Brooks Winery Willamette Valley riesling shows honeydew and cantaloupe on the nose with hints of petrol along with tangerine and nectarine. The ripe, opulent fruit is balanced with lifting acidity and a crisp, mouthwatering finish. However we know that some prefer a red wine with their lamb and so we have chosen the Altaroses granatxa from Monsant, Spain. With fresh wild strawberries and garrigue on the nose this expressive wine has a beautiful balance between bright acidity, soft tannins and warm fruit flavors.
The Ocean’s Superfood: Health Benefits of Oysters You Need to Know
Tasting an oyster for the first time is like going on a blind date. The experience can be a little intimidating, there’s a slight element of uncertainty, and, when it ends, you hope you’re delighted and charmed. If you’re curious to try oysters, you’ll be enchanted by...