At Frichette Winery, we get goosebumps creating memorable experiences that perfectly pair with our exceptional wines. This year's "Into the Cellar" annual wine dinner was no exception, featuring a show-stopping dish crafted by the talented Chef Sabrina Tinsley, executive chef and co-owner of La Spiga in Seattle.
Into the Cellar is a small dinner experience where guests pick out and taste through ten library wines and discuss which FOUR to pair with Chef Sabrina Tinsley’s dinner. With guidance from Chef and Winemakers Greg & Shae Frichette, the best wines to pair with the culinary experience are selected.
The dish, Agnello in Dolceforte (translated as "sweet and strong" lamb), captivated our guests with its rich, complex flavors, beautifully complemented by our 2017 Red Mountain Malbec selected from our library. Due to popular demand, we are excited to share Chef Sabrina's recipe so you can recreate this culinary masterpiece at home.
Agnello in Dolceforte (Sweet and Strong Lamb with Chocolate, Dried Fruits, and Nuts) Recipe
Serves 12
Braised Lamb Ingredients:
5 lbs lamb shoulder (trimmed and cut into 1” cubes)
2 onions, small dice
2 carrots, small dice
2 stalks of celery, small dice
2 cloves garlic, sliced fine
2 whole bay leaves
2 whole cloves
4 juniper berries, crushed (optional)
1 lt red wine
2 cups broth
Olive oil, salt, and pepper
Dolceforte Sauce Ingredients:
140g finely ground dark chocolate
40g golden raisins, soaked in hot water
8 dried figs (optional), stems removed, small dice, soaked in hot water
40g pine nuts
40g candied citron peel or lemon peel or (best of all) candied ginger, fine dice
1/3 cup white or red wine vinegar
4 cloves
3 bay leaves, minced
Grated nutmeg
2 Tbsp sugar
Braising the Lamb:
Rinse and dry the lamb, then soak it in red wine for 20 minutes or overnight.
Gently sauté the soffrito of onion, carrot, celery, garlic, and bay leaves until tender.
Drain the lamb well, reserving the wine, and add the lamb to the soffritto. Sauté on high heat, continuing to cook until all the natural lamb liquids have evaporated.
Add the cloves, juniper (wrapped in cheesecloth), salt, and pepper. Stir for 3 minutes, then add the reserved soaking wine. Braise for about 2 hours or until tender, adding broth as needed to keep it hydrated.
Dolceforte Sauce:
Meanwhile, combine the grated chocolate, sugar, pine nuts, candied ginger (or citron or lemon), minced bay leaves, and drained raisins and figs in a mixing bowl.
Add the vinegar, cloves, and nutmeg, then stir and let rest for 1 hour.
As soon as the lamb is done cooking, add the dolceforte sauce and gently cook for another 5 minutes. If desired, serve with polenta, potatoes, rice, and radicchio.
The Perfect Pairing: Red Mountain Malbec
Our Malbecs, known for their rich and complex flavors, are the perfect companion to this exquisite dish. Malbec's robust yet nuanced notes harmonize beautifully with the sweet and savory elements of the Agnello in Dolceforte, creating a symphony of flavors that dance on the palate.
We invite you to try this exceptional pairing at home and experience the magic that made our "Into the Cellar" dinner unforgettable. Purchase our current Malbec and enjoy! Cheers to culinary adventures and perfect wine pairings!
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