What wines do you plan on opening on New Years Eve?

Nice picks Michael, I’ll do the same. [cheers.gif]

Forgot to ask the OP, and slight thread drift, but what makes the rack of lamb “Genghis Khan”? Love a nice rack of lamb and have to admire ole Ghengis carving out his place in history, whether you liked his politics or not, so this dish is intriguing to me.

For the last several years, I’ve opened a Port to bridge the old and new year. This year it will be the 1983 Graham.

Curious here, too.

Perhaps, lamb was pillaged, raped and then slaughtered?

Always looking for a new Rack of Lamb rub/marinade/grill technique. Usually one of the more successful and quick options…and I love tossing the bones over my shoulder.

I had the 1968 Sebastiani earlier this year as part of a 1968 horizontal celebrating several friends’ 50th birthdays (including Mike Grammer), and it was showing fairly well and had at least a few more years of life left in it.

NV Agrapart & Fils Champagne Les 7 Crus Brut
2004 Vega Sicilia Unico

Just one but a goodie. Bruno Paillard nec plus ultra 2002

MV Krug Rosé


Opened one of these on Christmas eve. In an excellent place.

Ibuprofen, Mucinex and cough syrup

Grand plans for lobster and Champagne have been put on hold.

Vilmart Grand Cellier Rubis 2009

1990 L’Evangile. Likely a Voirin-Jumel Blanc de Blancs as well.

Probably Krug Grande Cuvée 165

An assortment, but here’s what I’m most looking forward to:

2015 Modus Operandi - Cab Collection
NV Krug

2014 Schrader Beckstoffer Las Piedras
2014 Carter BTK The Grand Daddy
2006 Perrier Jouet

Rack oRack of Lamb Genghis Khan
Recipe Type: Dinner
Cuisine: Spicy Lamb
Author: Chef Marcus Haight
Prep time: 48 hours
Cook time: 20 mins
Total time: 48 hours 20 mins
Serves: 6
A recipe developed by Chef Marcus Haight during his tenure as Executive Chef at The Lark Restaurant in West Bloomfield, Michigan for 17 years. He has held leadership positions at four of the 15 Mobil Guide Five-Star restaurants in the US. This includes the Greenbrier in White Sulphur Springs, WV, La Maisonette in Cincinnati, OH, Le Francais in Wheeling, IL and Le Bec Fin in Philadelphia, PA.
1 cup finely chopped onion
2 tablespoons minced garlic
3 tablespoons lemon juice
½ cup honey
3 tablespoons curry powder
1-1/2 teaspoons cayenne pepper
2 teaspoons Coleman’s mustard powder
2 teaspoons black pepper
2 tablespoons salt
1 cup water
3 lamb racks (8 ribs each), trimmed
1 cup hoisin sauce
To make the marinade, combine the first ten ingredients. Place in a plastic bag with the lamb and marinate in the refrigerator for 48 hours.
Remove the lamb from the marinade, place in a shallow roasting pan and let stand at room temperature.
Heat oven to 450 degrees.
Roast for 15 to 25 minutes, depending on the size, or to 120 degrees for rare lamb. The hoisin sauce is brushed on during the last 5 minutes of roasting.
Rest 6 to 7 minutes before carving.f Lamb -Genghis Khan

Lanson Extra Age Brut
J. Schram 2010 Rose

1993 Giacosa Barbaresco Gallina di Neive