Say Cheers to Grilling And Good Wine

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Celebrate Grilling with Great Wine


Most Americans agree: nothing tops a perfectly grilled steak, tender pork loin, or succulent lamb, especially when paired with a robust glass of wine.

Australians share this love for barbecue. While grilling up shrimp, pork, ribs, or steak, they often reach for their favorite wine, frequently choosing Shiraz. Known for its rich fruit flavors, Shiraz is the ideal match for the bold tastes of grilled foods.

Wyndham Estate winery, located in Australia’s renowned Hunter Valley, has a reputation for crafting award-winning Shiraz wines perfect for any occasion, especially grilling season. This winery is celebrated as “the place where Australian Shiraz began.”

Here's a recipe that pairs perfectly with a full-bodied Shiraz, like Wyndham Estate’s Bin 555, available nationally through Pernod Ricard USA.

Barbecued Butterflied Lamb with Mint


Ingredients:

- 1 (5- to 6-pound) leg of lamb, boned and trimmed
- 3/4 cup balsamic vinegar
- 1/3 cup mint jelly
- 1/3 cup minced fresh mint leaves (reserve a few for garnish)
- Salt
- Pepper

Instructions:

1. In a 1 1/2-quart saucepan over medium heat, bring vinegar and mint jelly to a boil.
2. Stir in mint leaves and pour the mixture over the lamb. Cover and chill for 2 hours or up to a day, turning occasionally.
3. Grill over medium heat, turning to brown evenly, and baste with the marinade. For rare meat, cook about 40 minutes or until a thermometer reads 140°F in the thickest part.
4. Let the lamb rest for 5 to 10 minutes, garnish with mint sprigs, and slice thinly. Season with salt and pepper to taste.

Enjoy this delightful pairing of expertly grilled lamb and a glass of exceptional Shiraz. Cheers!

You can find the original non-AI version of this article here: Say Cheers to Grilling And Good Wine.

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