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February 23, 2007
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2007-02-23
Cline Ancient Vines Mourvèdre
Perfectly Paired with Lamb
and Mourvèdre Apricot Sauce
Here’s a food and wine pair that may introduce you to a grape varietal that you have never tried before. It is called both Mourvèdre and Mataro and it was once one of the most widely planted grapes in California. Today, there are only an estimated 850 acres in existence and many of those acres are located in Contra Costa County in some of Cline Cellars’ oldest, most historic and shyest-bearing blocks of vines.
The current vintage, 2005, was selected by The Gourmet Gals, a food-centered group of five Cline Cellars staffers, as the main ingredient for their Mourvèdre Apricot Sauce. “We love to cook and eat,” says Charene Beltramo, director of marketing and spokeswoman for the Gals. “When one of us comes up with a recipe, it is presented to the group – which usually includes two or three of the men on the staff, as well. We review the recipe, have a member prepare it once again, taste and give it a sort of pass/fail rating. With this sauce, there was unbridled enthusiasm. Winemaker Charlie Tsegeletos describes the wine as “a sublime expression of the dark, dusty berry fruit quality that is so characteristic of the Cline Cellars’ Ancient Vines Mourvèdre and adds that it is a delicious and unusually delightful wine that goes great with pork tenderloin or lamb.
“We agreed wholeheartedly that this apricot-rich Mourvèdre sauce, poured with a generous hand over perfectly broiled or grilled lamb chops raises them to a new gustatory level. The only thing that could make it better is to set a glass of Mourvèdre beside it to sip as you dip bites of the succulent lamb into the sauce. One of the elements that makes the sauce so seductive is the hint of eucalyptus mint in the wine – the vineyards are surrounded by eucalyptus trees.”
Though the Mourvedre grapes grow in Contra Costa, just outside of Oakly, those desiring to sample the wine can visit the winery at 24737 Arnold Drive, Sonoma. Tasting hours are 10 a.m. till 6 p.m., daily.
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