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    Notes - June 27, 2016

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain.

    On this episode, Chris, Mark and Brad talk about 4 reds, which could be a first for the gentlemen!  All four of this episode's selections are excellent for BBQ season, a perfect pairing with steak.

    - Les Maîtres Vignerons de la Presqu'île de Saint-Tropez Carte Noire Rosé 2015, Côtes de Provence AP, France

    - San Leonino Chianti Classico DOCG 2012, Tuscany, Italy

    - Motuproprio IGT 2011, Tuscany, Italy

    - d'Arenberg The Footbolt Shiraz 2013, McLaren Vale, Australia

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    Italian-style grilled lamb chops
    2 large garlic cloves, crushed
    1 Tbs. fresh rosemary leaves
    1 tsp. fresh thyme leaves
    Pinch cayenne pepper
    Coarse sea salt
    2 Tbs. extra-virgin olive oil
    6 lamb chops, about 3/4 –inch (2 cm)  thick
    Pulse all of the dry ingredients in a food processor until well combined. Pour the olive oil in and pulse into a paste.
    Put the paste and the lamb chops into a ziplock bag, rub the paste into the meat. Marinate them in the fridge for an hour. Before grilling, take the chops out of the fridge for half an hour, bringing them to room temperature.
    On a medium-high heat grill, sear the chops for two minutes, turn chops over and cook for another three minutes for medium rare.
    Serve with medium to full-bodied red wine.

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