With a big crowd seated inside the Diamond Ridge Market Thursday, we all enjoyed some great wines.
I’ve finally figured out that the wine club members love reds so five of the six we offered them were reds, everything from Dornfelder to a deep Shiraz.
We also started introducing members to Missouri’s red wines, not the ones that could pass for Kool-Aid, but those that are dry and rich like some of the California wines.
We opened Adam Puchta’s Legacy red wine, a semi-dry red that is close to an Italian Sangiovese. Some members didn’t care for it but others liked it quite a bit.
The hit of the night was the Roogle Shiraz. It was deep and rich with a great inky color and lots of wonderful tastes for the palate. Members left the meeting with a few bottles tucked under their arms.
All in all, I think everyone enjoyed the tasting and they’re anxious for the next meeting, which is scheduled for April 23 at 6 p.m. at the market. Please call to make a reservation.
I also served Lamb Pops at the meeting and handed out the recipe. It’s quick and easy and fun to eat. Here’s the recipe:
Lamb pops
2-3 pounds boneless lamb (available at Harter House)
1 cup of the red wine you plan to serve with the meal
¼ cup Dijon mustard
¼ cup soy sauce
2 tablespoons rosemary
Salt and pepper to taste
Mix mustard, soy sauce, rosemary together until smooth. Butterfly the pieces of lamb that are more than an inch thick. Pour over meat and marinate in refrigerator for 3-4 hours or longer. Remove from refrigerator about 30 minutes before grilling. Pour wine over meat and let meat get to room temperature, Grill on medium heat until temperature reaches 160 degrees. When finished cut into 1-inch cubes or 2-inch strips. Skewer on toothpicks. Serve with Greek yogurt or dressing.
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