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+--- Thread: wine with olive mint vinaigrette (/thread-576.html)
- LoriAK - 04-11-2002
I'm serving grilled lamb brochettes with an olive mint vinaigrette at a dinner party. The main ingredients in the vinaigrette are olive oil, kalamata olives, capers, shallots and mint. What wine would best complement this dish?
[This message has been edited by LoriAK (edited 04-11-2002).]
- wondersofwine - 04-11-2002
Welcome to the board. Others may weigh in with differing suggestions but since the ingredients suggest the Mediterranean area--Greece or Spain or southern France--maybe a Rhone wine, hearty Spanish red wine, or red Rhodos wine from Greece.
- Innkeeper - 04-11-2002
Is there any vinegar in the vinaigrette? How will it be used; marinated in it, cook basted with it, poured over it at the table? Need to judge how much acid we are dealing with the food. Sounds like you are going to need a grenache based wine such as Gigondas, or Saint Chinian from France or a Navarra from Spain.
- vinman - 04-11-2002
Welcome!
Think that wondersofwine has it nailed. A good Syrah, even a Petite Bogle would do. But even better yet, would be a Rhone blend, an Andre Brunel might do nicely,and is readily available. If not, ask your local merchant, do not be bashful, and if all else fails, buy an A Mano Primitivo, the fruit is right for the olives, mint, oily vinegar (if not too strong)and mustard!
- LoriAK - 04-12-2002
Thanks for the advice. I'm looking forward to my trip to the wine store tonight! The vinaigrette, is quite acidic since it does also contain redwine vinegar (and grainy Dijon mustard) It is poured over the grilled lamb brochettes, which are only seasoned with olive oil, salt and pepper.