2005 Brunello di Montalcino DOCG

This wine is dark ruby red with garnet hues. The nose is complex and shows beautiful blue floral notes. In the mouth blackberries and dark fruit make way for rosemary and liquorice with a suggestion of graphite. Bright acidity is complimented by noble tannins in this balanced and complex wine.

The 2005 vintage was awarded four stars by the Consorzio di Brunello which signifies “annata ottima” or excellent vintage. In general wines from this vintage are of excellent quality and tend to be elegant, with good body and structure, suitable for a medium-long period of ageing.

The period of July and August was relatively hot and sunny, though there were a few days with cooler temperatures and rain. Generally speaking balanced weather conditions allowed for a very good development towards the end of August and there were high hopes for the vintage. Unfortunately it rained at the beginning of September which delayed the harvest. Mercifully the sun returned for the second half of September. We were ruthless in the vineyard and dropped some fruit so that the grapes that remained on the vine developed great polyphenols and sugar content. We are very pleased with the resulting wine.

It was 37 years ago that Vancouver’s legendary restaurateur Umberto Menghi took Italian fine dining to new heights. Over the years, his fresh and innovative approach to Italian cooking has led into many cookbooks, classes and cooking shows on Canadian TV. One of Umberto’s cookbooks “Toscana Mia” celebrates the foods from region of Tuscany where the recipe “Roast Leg of Lamb” begs to be prepared and served with Il Palazzone Brunello di Montalcino 2005.

Cosciotto d’agnello arrosto – Roast Leg of Lamb

Ingredients

1 leg of lamb bone in, approximately 4 – 5lbs (1 – 2.2kg)
2 cloves of garlic
Salt
Freshly ground black pepper
2 lbs (1kg) medium potatoes, peeled and quartered lengthwise
Juice of one lemon
2 Large onions, thinly sliced
2 cups(500ml) chopped peeled tomatoes
2 Bay leaves
2 Sprigs of oregano or 1tsp (15ml) dried oregano
Small piece of cinnamon stick broken
2 TBS(25ml) butter
1 cup (250ml) classic meat broth (see page 159) or water
½ cup (125ml) white wine

Preparation
Preheat oven to 375° F (190°C)

Trim fat from the leg of lamb. Cut garlic in slivers. Make slits all over the lamb with the point of a knife and insert a garlic sliver in each slit. Season the lamb generously with salt and pepper. Place lamb in large roasting pan, leaving room to accommodate the potatoes. Roast for 45 minutes.

Arrange potatoes around the lamb in the roasting pan. Sprinkle them with lemon juice, salt and pepper. Top the potatoes with onions and tomatoes. Add bay leaves, oregano and cinnamon. Dot the vegetables with butter and add the broth and wine.

Return the pan to the oven and roast for a further 45 minutes, turning the lamb occasionally so it will brown evenly. At this point the lamb should be rare. Roast it longer if you prefer it medium or well done. When the lamb is roasted to your liking, transfer it to a carving board or platter and keep it warm. Let it rest for at least 10 minutes before you carve it.

Test the potatoes. If necessary, roast them longer. When they are tender, carve the lamb. Serve it with the potatoes, tomatoes and onions on the side. Serves 6 – 8.

Reprinted with permission from Umberto Menghi’s cook book – “Toscana Mia – The Heart and Soul of Tuscan Cooking”

Visit all of Umberto Menghi’s Restaurants: Il Giardino in Vancouver, Il Caminetto and Trattoria in Whistler