This recipe is from the Leah Chase episode of Family Meal. Check out the rest of the recipes and wine pairings for that episode here.
- This recipe calls for a mix of lamb and pork. But, you can use all lamb for a more intense flavor.
- Simmer the meatballs in their own juices. Or you can simmer them in a red sauce, like this one.
- This recipe would also be great as patties.
These juicy meatballs were served with Chinon. This is Cabernet Franc from the Chinon region of France. This is the center of the Loire Valley, about 190 miles southwest of Paris. This red wine is high in tannin, so drying in the mouth. That’s why you want to serve it with something oily like fried meatballs. It also has a lovely juicy red berry (strawberry, cherry) flavor.
Here are more details on the wines we drank below. The house preference was for the second wine, Messanges. This wine was rounder in the mouth and had a more succulent berry flavor.
This cuvée comes from their highest vineyard, which rests on a plateau of gravel, sand, and limestone, and it is arguably their best entry point into the charm of Loire Valley Cabernet Franc, lithe and less dense than the bottlings from their clay-and-limestone terroirs. Spontaneous fermentation and unfiltered bottling lead to a delicate, peppery wine with notes of blackberries, currants, and leather. Matthieu Baudry says the reds of Chinon are best enjoyed with food, and this particular bottling is versatile enough to accompany a wide range of plats, from lentil soup to charcuterie to roast chicken.
With this new vintage, the Domaine de Pallus reveals the charm and seductive character of Cabernet Franc. It has a floral and spicy character that pairs well with sausages and goat cheeses.
Some other tasty wines
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