Black Chicken: In the Glass, Not on the Plate

This particular night in question was no exception to my response to Megan’s question a while back at Wannabe Wino, about whether people plan dinner around wine or wine around dinner. I said I do both but usually have most success when picking the wine first. This bottle was purchased back home, years ago. The first time I had Robert Biale Zinfandel, I fell madly, deeply in love. So much so that I’ve been hesitant to drink my 2003 Black Chicken because I haven’t seen any out here. Opening the bottle was one of the best decisions I’ve made in a while. My first reaction to the gorgeous nose of subtle pepper, bright raspberry and black cherry was, “Please, god. Have it ask me on a date.” And though it tasted a little hot at first sip (16% alcohol) that melted into more raspberry and pepper, with some cinnamon and vanilla. YUM, though now I’m sad that it’s gone…. I chose lamb to go with the Zin, recipe courtesy of The Wine Lover’s Cookbook by Sid Goldstein. The marinade was made up of soy sauce, red wine, mint, onions, etc. Then I roasted the lamb in the oven along with a tray of olive oil drizzled sweet potatoes and a head of garlic, for the sauce. A tad overcooked for my taste (people usually shrink back in fear when my filet arrives–the redder, the better, I say), but still very good. The pairing was lovely.