When it comes to enjoying the outdoors, there is nothing quite like getting your friends together over food and wine. The summer months bring sunshine, laughter and relaxation while spending quality time with the people who matter. Uncork a Chilean wine and food adventure by pairing PKNT Carménère Reserve wine with an herb crusted lamb rack BBQ recipe.
Fuse your passion and knowledge together while creating a memorable experience with an incredible outdoor food and wine pairing experience. Prep your picnic dining table for a picturesque Instagram-ready setting and invite your closest of friends, as you uncork a Chilean adventure in your very own backyard or patio!
PKNT Carménère Reserve is made in Chile – the skinniest country in the world! The vineyards are located just 30 kilometers from the ocean and are framed by the Andes Mountains to the east and the mountains of the Cordillera de la Costa to the west. Vines grow between two mountain ranges offering a multitude of extraordinary terroir and are surrounded by a rare Mediterranean climate. Grapes are ripened by high solar radiation, and develop elegance and freshness with year round cool nights producing characterful red wines.
Carménère is the super star grape of Chile and was mistaken for Merlot until 1994. Carménère grows primarily in the Colchagua Valley, Repel Valley, and Maipo province of Chile. Grape DNA analysis shows that Carménère is a descendent of the much beloved, Cabernet Franc. Born in France’s Bordeaux wine region and following the Phylloxera plague of 1857, Carménère was considered extinct. Luckily, the grape was brought to Chile pre-phylloxera and it was saved from global extinction.
PKNT Carménère Reserve is a medium-bodied and utterly lovable red wine offering versatility in its food pairings. Made using minimal intervention and aged for a small amount of time in oak, the wine has notes of soft raspberry, light spice, white pepper and earth. When it comes to pairings, a herb-crusted BBQ lamb rack is the ideal companion. Serve this wine in large-bowled red wine glasses to guests right before you serve the lamb (use this wine in the marinade as well!) – the fusion of aromas from the bbq and the captivating Carménère will have everyone’s palate watering even before dinner is served.
A rack of lamb from Whispering Meadows* is a very premium option to serve your guests. Lamb meat is exceptionally tender – making it a wonderful pairing with PKNT Carménère Reserve. Marinade the rack a few hours with wine, olive oil, garlic, rosemary and even a little bit of soy and vinegar. Then pre-heat the BBQ and grill the whole lamb rack to medium rare (do not overcook the lamb). Once grilled to perfection, slice it into individual lollipops for a fun and fresh take on dinner service and serve with PKNT Carménère Reserve.
PKNT is a winery that began in 1938, it is a family-owned operation committed to producing high-quality wines at great value for 3 generations. Chief winemaker Duncan Killinger is from New Zealand, but relocated to Chile. He currently has 50 vintages under his belt. PKNT stands for Passion, Knowledge, Nature and Time and the wine brand is pronounced ‘picante’ and can be found in the Wines of Chile section of your wine shop.
“Grapes in Chile produce a wonderful purity of fruit, with astonishing diversity between valleys and regions, something which is underestimated in the wine world.”
A perfect solution to entertaining, use this wine pairing and food recipe to uncork a Chilean wine adventure in the comfort of your very own home.
Herb BBQ lamb rack recipe
FOR THE MARINADE:
- 2 tablespoons PKNT Carménère Reserve
- 2 tablespoons olive oil
- 3 large cloves garlic minced
- 2 teaspoons rosemary chopped
- 2 teaspoons oregano chopped
- 2 teaspoons mint chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Soy to taste
How to marinate the rack of lamb:
- Finely chop the herbs and transfer to a small bowl.
- Zest the lemon and add to the herb mixture.
- Add the salt & black pepper and olive oil. Stir to form a thick paste.
- Coat the rack of lamb with the marinade and rub into the meat.
- Cover with plastic wrap and refrigerate 8 hours or overnight. The longer it marinates, the more the flavors will infuse the meat and the better it tastes.
- Before cooking, remove the lamb from the refrigerator and let it rest on the counter for half an hour before transferring it to the grill. You don’t want to put cold meat on a hot grill as it will take longer to cook and throw off your timing.)
How to grill rack of lamb on a gas grill:
- Preheat grill to 500° – 525°F.
- Place the lamb, fat side down on the grates. Leave the lamb for approx. five minutes to create a good sear (watch for flare-ups and have a spray bottle of water handy for emergencies).
- Flip the meat, reduce the temperature to 425° F and continue cooking the lamb for an additional 13-15 minutes or until an instant read digital thermometer reads 120° for medium rare. (See chart below for other doneness temps.)
- Transfer the lamb to a cutting board and let it rest 5-8 minutes before carving.
- Serve as a whole rack or cut into lollipops.
