It was back to creative cooking for me this evening, as I cooked lamb rumps, with roasted pumpkin and a spiced pumpkin seed and pistachio topping, smoky aubergine and tahini purée, and a tzatzki sauce.
I thought long and hard about the wine. I considered @peterm’s legal warnings about what’s acceptable with lamb. I considered that I had made Bordelais snacks this afternoon. But in the end the Greek vibe of the food won out, and I found the call of Thymiopoulos Rapsani Terra Petra 2018 impossible to resist.
Rapsani Terra Petra, Thymiopoulos 2019 (link to 2019, we drank 2018)
Claret might have been good - this certainly was, and needs no introduction. There seems to be a slight CO2 liveliness to it, which I’ve noticed in other bottles of the vintage, but I don’t think it’s faulty - it just needs a bit of swirling and shaking the bottle. That liveliness actually adds to its food-friendliness - the same bright redcurrant and red cherry fruit allied with thyme herbiness that I expect, but a bit of something extra to balance out the fat in the lamb.
Hope everyone has a good week.