Churro Lamb Chops, Broccoli, with Côte Rôtie

Tonight’s dinner was the first of this year’s Churro lamb from Barbara Mirakal. We had each two loin chops, cooked to medium rare, and seasoned with granulated garlic, SI Mesquite Seasoning, and garlic pepper and rosemary after turning. Veggie was fresh broccoli cooked in chicken stock with garlic, and finished with coarse sea salt and freshly ground black pepper. Wine was a 1995 Chapoutier Côte Rôtie Brûne et Blonde - Initially a bit bit hard, but opening to rich dark, spicy fruit, adequate acidity, and a medium long dark fruit finish.

Then for dessert we had our usual TJ’s chocolate bars with half a bottle of 2000 Nine Gables Cedar Vista Zinfandel from Amador County. The wine was better after a bite of the chocolates, rather then with. It was enjoyable, but I’d rather have had a Banyuls or a late-harvest Zinfandel.