Cork is one of the first retailers’ hand selected in the United States, to offer this world class wine Parra Family Wines, Pencopolitano, 2014
Pedro Parra, PhD and Master from Institut National Agronomique de Pairs Grignon, has has traveled the world examining over 25,000 different soil compositions and the relationship between the roots, vines, and grapes, that are grown in them. Through Pedro’s commitment to his work, he has gained the reputation as one of the world’s foremost experts, and has consulted for prestigious clients such as Clos des Fous, Zuccardi, Altos las Hormigas. Now, Pedro’s expertise and passion can be found in his own wine, made entirely by him and Parra Family Wines. This is one best wines we have tasted this year.
Parra Family Wines, Pencopolitano, 2014
The Pencopolitano is a class blend of Malbec, Syrah, Carmenere, Carignan, Cinsault, Pas, and Touriga Nacional, from four different soil compositions grown in the coastal Cauquenes and Itata regions of Chile.
The vines are organically grown and the fruit is hand harvested, preserving the signature and purity of the earth and how it translated to the grapes and ultimately, to the wine. This beautiful blackberry colored wine, has expressive notes of spicy black plum, blackberry, wet stone, earthy roasted pepper, and a touch of soft oak. Medium/full in body this wine has big flavors of red and black cherries, plum and blackberry complemented with minerality and an earthy spice note from14 months of ageing in French oak. Medium-fine tannin structure with balanced acidity integrates beautifully with the fruit completing this wine that has a long layered finish.
This world class wine will age well for many years to come.It’s truly a find and at $24.99, a great gift that over-delivers. The allocation of this wine across the United States is 120 cases. We are thrilled at Cork to receive 10% of the allocated wine. Stop by as we are confident it will go fast.
Slow-Braised Lamb Shanks
What you will need:
3 tablespoons ground cumin
3 tablespoons ground coriander
2 tablespoons Madras curry powder
2 tablespoons minced rosemary
2 tablespoons minced thyme
2 tablespoons minced garlic
1 tablespoon coarsely ground pepper
1/2 cup extra-virgin olive oil
6 lamb shanks (1 to 1 1/4 pounds each), trimmed of excess fat
2 celery ribs very coarsely chopped
1 large onion very coarsely chopped
1 carrot, coarsely chopped
1 cup dry white wine
8 cups rich veal stock
How to make it:
In a small bowl, combine the cumin, coriander, curry powder, rosemary, thyme, garlic and pepper. Stir in 6 tablespoons of the olive oil to make a paste and season it generously with salt. Place the lamb shanks in a large roasting pan and rub them with the spice paste. Cover with plastic wrap and refrigerate overnight.
Return the lamb to room temperature. Scrape off most of the spice paste from the shanks. In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add half of the lamb shanks and cook over moderately high heat until browned all over, about 10 minutes; transfer the shanks to a plate. Wipe out the skillet. Lower the heat to moderate and repeat with the remaining tablespoon of olive oil and lamb.
Preheat the oven to 350°. Add the celery, onion and carrot to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add the wine and bring to a boil. Add the stock and bring to a boil.
Wash the roasting pan and return the browned shanks to it. Pour the vegetable mixture over the shanks, cover with foil and roast for about 3 1/2 hours, or until the lamb is very tender. Lower the oven temperature to 200°. Carefully transfer the shanks to a baking dish and cover tightly with foil; keep warm in the oven. Strain the sauce into a medium saucepan. Skim off as much fat as possible.
Boil the sauce over high heat until reduced to 4 cups, about 40 minutes; season with salt and pepper. Transfer the shanks to a platter, pour the sauce on top and serve. Adapted from, Food & Wine by Geoffrey Zakarian, 2004
The Wine Guys