studentofbeer
04-06-2005, 11:11 PM
this was a nice dinner tonight-- made this lamb recipe (http://www.epicurious.com/recipes/recipe_views/views/103507?epiSearchPage=http://www.epicurious.com/recipes/find/results?threshold=5800&pageSize=10&resultOffset=11&sort=0&search=lamb+leg) (which was incredibly easy and really tasty), with this orzo side (http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_891_PRINT-RECIPE-FULL-PAGE,00.html) (using asparagus instead of green beans) and then paired it all with a Petrus Old Brown I had sitting around.
I had no idea what to drink with this meal and almost pulled out my Achel Bruin Extra, Fullers 1845 etc. before settling on the Petrus. Good thing I did.
The lamb and olive paste was awesome, and the slight sour, lactic flavor in the beer really picked up on the pickled olive and meaty lamb. The sweet side of the beer paired well with the tomato in the orzo that after cooking was really sweet but had acidity from the vinegar.
at first i thought the Petrus wasn't going to work, because it's flavor is pretty subtle, even though it's funky. But it was like the beer was made to go with these ingredients.
When I try this dish again I might keep my eyes open for a Flemish brown with a bit more sourness and acidity, but I certainly couldn't go wrong with the Petrus either. Something about it's sweet and sour component really did great things with the slightly herbal and meaty lamb, the rosemary and the olives. highly recommended.
I had no idea what to drink with this meal and almost pulled out my Achel Bruin Extra, Fullers 1845 etc. before settling on the Petrus. Good thing I did.
The lamb and olive paste was awesome, and the slight sour, lactic flavor in the beer really picked up on the pickled olive and meaty lamb. The sweet side of the beer paired well with the tomato in the orzo that after cooking was really sweet but had acidity from the vinegar.
at first i thought the Petrus wasn't going to work, because it's flavor is pretty subtle, even though it's funky. But it was like the beer was made to go with these ingredients.
When I try this dish again I might keep my eyes open for a Flemish brown with a bit more sourness and acidity, but I certainly couldn't go wrong with the Petrus either. Something about it's sweet and sour component really did great things with the slightly herbal and meaty lamb, the rosemary and the olives. highly recommended.