Lamb gets a baaaad rap.

I know, I know… my attempt to use this sophomoric pun doesn’t play as well to the eye as it does to the ear, but you have to admit, it does ring true.

And in all honesty, how could anyone abide the traditional English leg of lamb which is roasted (without any other spices save salt and pepper) in it’s own gamy juices and then served with huge dollops of mint jelly to obscure the awful taste.

In my own case, I could never get over the traumatic early life experience of finding out that my pet goat Sparky had not really run off, but rather was the featured centerpiece of an Easter meal that my Italian grand parents prepared decades ago.

For whatever reason, though, lamb is still mostly unappreciated by we All-American beef eaters who have been steer-ed toward and force fed cow meat from the time we could use a fork and knife without hurting ourselves.

Hey, believe me, I am a beef addict too, but years ago I was introduced to a marinated and grilled leg of lamb that was so off the-charts spectacular that I was able to dis-remember the day we ate Sparky.

And I can’t help but think that some of our aversion to mutton has to do with our Wild West forebears who saw sheep as competition to cattle for the huge tracts of land it took to raise beef.

I’m often reminded of the cowboy ‘s disdain for sheep that was recorded for posterity by Johnny Cash on his album “Ballads of the True West. ” A verse from one of his songs of his songs says it best:

“A sheep herder come once and put up a fence,
We seen him that time, but we ain’t seen him since,
But if your needin’ mutton, we got mutton to sell,
Cause we’re cow punchers and we’re mean as hell.”

Well, despite that old song, the truth is lamb has come of age and is widely available on most fine dining room menus. Lamb is raised all over the world – even here in our state – where I regularly get it from the Monroe County Farm Coop and Sandy Creek Farms. I also get New Zealand rack of lamb at Sam’s Club.

Today, I’m going to provide you with my recipe for leg of lamb that is a perfect holiday season alternative to those roasted meat dishes we traditionally prepare. Of course, nothing marries better with roasted lamb than full-bodied red wine, and Ill suggest several for your consideration.

I call this recipe Sparky’s Revenge.

One five to six-pound boned and butterflied leg of lamb
One half bottle of good dry red wine
Six ounces extra virgin olive
Two ounces of red wine vinegar
Eight garlic cloves, chopped finely
One teaspoon of dried mustard
Three tablespoons of fresh rosemary chopped or two of dried rosemary
Two teaspoons of freshly ground black pepper
One tablespoon of salt
Two lemons juiced and cut into quarters

Trim some of the thickest fat from the lamb
Combine the salt, pepper, garlic, rosemary and mustard into a mixture
Rub the mixture all over both sides of the lamb
Place lamb in a large container or gallon plastic bag
Add the wine, lemons, vinegar and juice and pour in and cover lamb
Put in the refrigerator overnight or for at least eight hours
Prepare a charcoal fire or heat up the gas grill
Remove meat from the marinade and pat dry
Place meat directly over the fire four minutes per side until seared
Cook meat indirectly for 30 minutes or until inside temperature reaches 135 F
Allow the meat to sit covered loosely with foil for 20 minutes
Slice and serve immediately

My favorite wines for grilled leg of lamb are big and red. Here are some that should make Sparky sing: 2011 Easton Amador County Zinfandel ($17); 2010 Ridge Geyserville Zinfandel ($32); 2011 Molly Dooker Maitre D’ Cabernet Sauvignon ($25); 2010 Brancaia Tre Rosso ($20); 2011 Ciacci Piccolomini Toscano ($16); 2011 Susana Balbo Cabernet Sauvignon ($32); 2008 Zonin Amarone Della Valpolicella ($42); 2011 Vu ja de Outlaws, Rebels and Renegades ($29).

Thanksgiving is just a week away and turkey will once again be the centerpiece of this culinary celebration. In the past, I have written about the versatility of turkey to be successfully matched with red or white as well as light or full-bodied wines. The reason this is possible is because turkey has a variety of flavors, colors and textures which can match just about any wine.

Add to these dimensions, the manner in which the turkey is prepared (i.e., roasted, smoked, grilled or fried) and the type of stuffing used, and you have a complex set of flavor components that make matching wine with it fun. Indeed, we should give thanks for this rare opportunity to sample several different wines with the same holiday meal.

Conventional wine wisdom dictates that white meat should be accompanied with white wine. Well, in the case of Thanksgiving turkey, that is only partially true. From an herbal sauvignon blanc (which pairs nicely with a sage-flavored bread dressing), to a medium-bodied, yet rich, Alsatian riesling, to a lighter-styled pinot grigio, to a creamy, full-bodied chardonnay, turkey can accommodate each of these white wines quite nicely.

But what really surprises some wine purists is how well turkey matches with red wine, particularly when the bird has been roasted on a grill or smoked. Full bodied reds like cabernet sauvignon, Rhone wines such as Chateauneuf Du Pape, along with zinfandel, shiraz or Amarone go especially well with smoked or grilled turkey.

Check out my grilled and veggie- stuffed turkey  on this page from last Thanksgiving.

The traditional oven-roasted turkey is also very nicely accompanied by a pinot noir, Beaujolais or even tempranillo from Spain. And, given the celebratory nature of Thanksgiving, sparkling wine and Champagne would be an appropriate match too.

And what about a dessert wine with that pumpkin pie? Well, I’ve got a few goodies for your sweet tooth that will pair especially well with this traditional dessert.
So here are some vinous ideas for you to consider as you plan your Thanksgiving dinner.

A Sparkler to prep you palate: Gloria Ferrer Blanc de Noirs, Schramsberg Brut, Iron Horse Russian Cuvee, Segura Vidas, Zardetto Prosecco or Laetitia Brut Rose would tickle and tingle your palate and get you primed for the meal to come.

Whites: St. Supery Virtu, Trimbach Pinot Gris, Kenwood Sonoma Chardonnay, Clairborne & Churchill Dry Riesling, Jean –Luc Colombo Cotes Du Rhone Blanc, Pierre Sparr Gewurztraminer, Talley Vineyards Chardonnay and Medlock Ames Sauvignon Blanc.

Reds for the National Bird: Louis Martini Napa Cabernet Sauvignon; Zonin Amarone Di Valpolicella, Banfi Rosso Di Montalcino, Beaucastel Chateauneuf-du-Pape, Ridge Geyserville Zinfandel, MacMurray Russian River Pinot Noir; Domaine Serene Yamhill Cuvee Pinot Noir and Georges Duboeuf Morgon Beaujolais.

For Dessert: Rosa Regale Brachetto, Michele Chiarlo Moscato, Navarro Late Harvest Riesling, J Vidal-fleury Muscat de Beaumes de Venise and St. Hillaire Blanquette de Limoux.

Happy National Bird Day!!

I just put together the wines to go along with the culinary treats at next week’s Wild, Wonderful, Wine weekend at Canaan Valley Resort. I’ll also be recommending some wines to go with your Thanksgiving dinner celebration too.

Check them all out below and join us at Canaan by calling for reservations at 304-866-4181.

The event begins Friday, November 15 at 7 p.m. with a “taste-around reception” where more than 30 wines can be sampled with matching culinary treats from food stations featuring a wonderful selection of delicious goodies upon which to graze.

On Saturday morning, there will be a tasting featuring wines that I will suggest for Thanksgiving dinner. Immediately after the tasting, guests will be treated to a four-course wine-paired luncheon with commentary by yours truly. After lunch, folks will be free to hike, bike, nap watch football or just enjoy Mother Nature’s purple mountain majesty!

Saturday evening’s activities begin at 7 p.m. with a five-course, six wine grand gourmet dinner. The main course, which will be accompanied by two specially selected reds, will feature two portions of beef rib-eye prepared both braised and roasted.

Tasting of Wines for Thanksgiving:

Korbel Extra Dry Sparkling Wine (California); 2012 Acrobat Pinot Gris (Oregon); 2012 Paitin Arneis (Piemonte Italy); 2011 Pedroncelli Russian River Pinot Noir (California); 2011 Banfi Rosso Di Montalcino (Tuscany, Italy); 2012 Blenheim Cabernet Franc (Virginia)

Saturday Lunch

Salad
Port Pear with Saga Blue Cheese, Chardonnay, Blanched Walnuts & Baby greens
2011 Dreaming Tree Chardonnay

First Entree
Bread Crusted Sea bass with a Lemon Shallot Butter
2010 St. Supery Virtu (semillon and sauvignon blend)

Second Entree
Pork Caprese with Red pepper Corn Fritters and a Sweet Potato Puree.
2009 Falcor Sangiovese
Dessert
Chocolate Ganache Cake with Banana Foster and Vanilla Bean Ice Cream
Rondeau Bugey Cerdon Sparkling Rose

Saturday Dinner

First Appetizer
Smoked Salmon Smorrebrod
2012 Medlock Ames Sauvignon Blanc

Soup
Cream of White Asparagus & Butternut Squash
2011 Flowers Sonoma Coast Chardonnay

Second Appetizer
Bacon Wrapped Seared Duck
2010 Domaine Serene Yamhill Cuvee Pinot Noir

Lemon Sorbet

Entrée
Duet of Roasted and Braised Beef Rib Eye
2007 St. Supery Cabernet Sauvignon & 2010 Ch. Montelena Cabernet Sauvignon

Dessert
Chocolate Fabergé Egg
2010 St. Hillaire Blanquette de Limoux Sparkling Wine

It’s that time of year when the frost is on the pumpkin and the good folks at Canaan Valley Resort are preparing to host the annual “Wild, Wonderful Wine Weekend.” And those choosing to stay at the resort will be housed in a beautiful new 180-room lodge with grand views of this awe-inspiring mountain valley.

The “Wild, Wonderful Wine Weekend,” which has become an annual gourmet rite of fall, will be held from November 15th through 17th.

It’s always fun to work with the gastronomic professionals at Canaan Valley Resort and their managing company operator Guest Services, Inc. Once again, I will have the privilege of selecting and commenting on the wines to accompany the multitude of culinary treats throughout the weekend.

The event begins Friday, November 15 at 7 p.m. with a “taste-around reception” where more than 30 wines can be sampled with matching culinary treats from food stations featuring a wonderful selection of delicious goodies upon which to graze.

On Saturday morning, there will be a tasting featuring wines that I will suggest for Thanksgiving dinner. Immediately after the tasting, guests will be treated to a four-course wine-paired luncheon with commentary by yours truly. After lunch, folks will be free to hike, bike, nap watch football or just enjoy Mother Nature’s purple mountain majesty!

Saturday evening’s activities begin at 7 p.m. with a five-course, six wine grand gourmet dinner. The main course, which will be accompanied by two specially selected reds, will feature two portions of beef rib-eye prepared both braised and roasted.

The menus (see below) should get your collective mouths watering in anticipation. I haven’t completed selecting all the wines yet, but you can rest assured that I will do my best to please the palates of those attending.

Guests have the option of attending the entire weekend for a package price ($290 for a single attendee and $499 per couple inclusive of room, taxes and fees) or choosing to participate in individual events ala carte (see prices below). For additional information or reservations call 800-622-4121 or visit online at www.canaanresort.com.

Friday Taste Around Reception ($40.00 per person)

Taste of Italy
Mini Veal Oscar
Olive Tapenade
Greens, Beans & Sausage

Asian / Mediterranean
Beef Lo Mein
Pork Fried Rice
Red Curry Chicken
Moussaka
Seafood
Chilled Trout Salad with Champagne Vinaigrette
Mahi Mahi with Mango salsa

From The Bayou
Alligator Gumbo
Frog Legs
Fried Boudine

Desserts
Tiramisu
Apple Fritters
Chocolate Dipped Fruit
Assorted Pastry’s and Filled Chocolates

Demystifying Wines for Thanksgiving ($20.00 per person)
I’ll share my picks for Thanksgiving Dinner

Lunch with Wine Pairings ($35.00 per person)
Port Pear with Saga Blue Cheese, Chardonnay, Blanched Walnuts & Baby greens
Bread Crusted Sea bass with a Lemon Shallot Butter
Pork Caprese with Red pepper Corn Fritters and a Sweet Potato Puree
Chocolate Ganache Cake with Banana Foster and Vanilla Bean Ice Cream

Grand Gourmet Dinner with paired wines ($75.00 per person)
Smoked Salmon on Pumpernickel with a Dill Sauce
Cream of White Asparagus & Butternut Squash
Bacon-Wrapped Seared Duck
Duet of Roasted and Braised Beef Rib Eye
Chocolate Fabergé Egg

Hope to see many of you at this Wild, Wonderful Wine Weekend.

With the onset of fall, I usually segue from lighter wine and food choices to the more hearty fare this cool season seems to demand. But just not yet.

Since I was unable to shed my winter coat (i.e., blubber) this summer, I’m forcing myself to eat lighter for the next few weeks. Yes, I hope to shed a few pounds, but I resolutely refuse to deny myself (and those within my ample shadow) the flavorful food or fruit of the vine we so rightly deserve.

And while it may seem oxymoronic to say this, I am going to provide you with a recipe for some healthy comfort food along with a couple of wines that match up to them quite nicely. Yes, that’s right, low calorie, wine-friendly food that is not only delicious, but healthy too!

The dish I’m going to share with you today uses a filet of firm white fish – in this instance halibut – as the lean protein component. Those of you who wish, however, can substitute boneless, skinless chicken breasts or any other mild white fish. I will also recommend both a white and red wine to pair with the meal. I call this recipe:

(Just For The) Halibut

The Recipe (feeds four)

Four six-ounce halibut filets
One cup of wild rice
One tablespoon of butter (optional)
Two ounces of extra virgin olive oil
Two large tomatoes chopped
One-half cup of Kalamata olives pitted
Two tablespoons of capers in brine
One tablespoon of minced garlic
One shallot chopped
One tablespoon of balsamic vinegar
Four ounces of dry white wine (I use the stuff I will drink later with the meal)
One-half teaspoon of red chili flakes (optional)
Salt and pepper to taste

Putting it together

Cook the wild rice, add salt, pepper and butter (or oil) to taste – set aside
Sauté the garlic, tomatoes, shallots in olive oil for five minutes at high heat
Add the wine, vinegar, olives, capers and chili flakes to the sauté pan
Cook for five minutes more at medium heat and set aside
Rub the fish all over with salt and pepper
Sauté fish in a tablespoon of olive oil for 4 minutes (2 minutes per side)
Spoon half the sauce onto the fish and roast in a 400-degree oven for 15 minutes
Reheat the rice and mound on plates
Place the fish over the rice and spoon the rest of the sauce over each filet
Serve immediately

Here are two excellent wines to accompany the meal.

2012 St. Supery Sauvignon Blanc ($20) – Citrus and melon flavors highlight this fresh, well-balanced wine. Excellent acidity and a long finish make this the perfect accompaniment to the halibut.

2011 Allegrini Valpolicella Classico ($14) – This northern Italian red has bright cherry flavors with a spicy tea-like nuance. This is a light to medium bodied red that pairs well – especially with the sauce in the halibut dish.

My long time affection for wine has enabled me to eat and drink in some of the best restaurants on this planet. On my recent trip to Italy, I spent a great deal of time in the Valpolicella region of the country near Lake Garda and the city of Verona.

Verona – the fabled home of Romeo and Juliet – is a relatively small city with a population of about 260,000, but the town has an arena that was built in 30 AD and is still used to host operas, plays and even rock n’ roll concerts. The town is also the repository of Valpolicella’s best wines as well as some excellent restaurants.

On a trip to the city more than a decade ago, I was told to visit a wine bar that is considered among the very best in Italy, and with undoubtedly the greatest selection of Valpolicella wines anywhere in the world.

Antica Botegga Del Vino occupies a very narrow and long space along one of Verona’s trendy pedestrian shopping concourses. It is difficult to locate, but worth searching out as I discovered that day years ago. (Check out the website at: http://www.bottegavini.it/)

On a warm day this past June, as my traveling companions toured the arena, searched for Juliet’s home and shopped, I set off to relocate the fabled wine bar. I also wanted to do a little recon to see if the place had maintained its quality status since I had asked my companions to join me later for lunch.

The first thing you notice upon entering the establishment is an oaken bar and above it a chalk board with a listing of that day’s wines by the glass. Using my pigeon Italian, I was able to order a taste of Soave, but unable to make the bartender understand that I wanted to inspect the larger printed wine list.

After an exasperating few moments, I was approached by a nattily dressed gentleman who spoke very good English and who presented me with a Gutenberg Bible-like wine list.

Mirko Favalli, the restaurant sommelier, introduced himself and proceeded to explain that he was re-doing the list to feature bottles representing the myriad wine appellations, not only of Valpolicella, but of all Italy. All the while, Mirko was having the bartender bring me small sips of each of the wines featured on the chalk board that day.

Before long, my wife, brother-n-law and sister-in-law arrived and we were seated for lunch. Mirko sat with us for a while and then asked if he could bring a few wines for us to try with our meal. While what followed was among the best food and wine pairings I have ever experienced, the comprehensive information imparted to us by our host on the Valpolicella region was just as delicious as the meal.

Ah yes, lunch. We feasted on a cornucopia of northern Italian treats from prosciutto and figs, to all manner of pastas, to fish from Lake Lugano, to zabaione for dessert. My brother-in-law actually ordered two different pastas!

Over a period of three hours, Mirko tasted us through seven white and four red wines, mostly from single vineyard properties and all from Valpolicella. The wines were produced from both single varietals and DOCG approved blends.

While many of the bottles featured grapes of the region such as garganega (white) and corvina (red), we also tasted ones produced from obscure varietals like turbiano, a white varietal grown on the shores of Lake Lugano.

While I have always appreciated Valpolicella, particularly the reds such as Amarone and others produced in the ripasso method, I was shocked at the world-class quality of some of the single-vineyard wines of the region we tasted that day in Verona.

After lunch, Mirko guided us down into the catacomb-like cellar stacked from floor to ceiling with wines from all around the world. Here in this subterranean cathedral of the vine, we toasted each other with the House Grappa and said Arrivederci to Antica Botegga Del Vino.