Welcome to WinesDay at The Heritage Cook with Cate Cooper of WineChic Events
The holidays are here—my favorite season. I love planning simple, elegant meals for friends and family who drop by. These menus let you spend time with guests while treating them to something special without spending all day in the kitchen.
Today’s WinesDay highlights Cabot Vineyard’s 2007 Humboldt Syrah. It opens with herbal notes layered over red and black fruit, and its balanced acidity makes it a natural partner for hearty dishes and grilled meats. This Syrah is a thoughtful choice by John Cabot, the winemaker, who pairs his wines carefully with food.
John Cabot in the Vineyards – Photo Credit: Cate Cooper
John Cabot began his agricultural work on California’s Humboldt coast, growing organic produce and selling to regional markets. He spent many years living close to the land along the Klamath River and began planting wine grapes in the Orleans area in the late 1990s.
The terrain around the Klamath is rugged—narrow gorges and steep hills make vineyards rare and special. Cabot tends three hillside vineyards in the Klamath River valley, each cared for according to its unique site conditions. He lets vineyard character show through in his wines, blending careful farming with respect for the land.
Photo Credit: Cate Cooper
Like many California winemakers, John is largely self-taught and driven by what he wants to drink. Cabot Vineyards was built on the belief that great wine requires hands-on craft. John oversees every step from vine to bottle, growing Cabernet Sauvignon, Merlot, Zinfandel, Viognier, Cabernet Franc, and Syrah Noir.
If you’re up for an off-the-beaten-path adventure, northern Humboldt offers rugged beauty and wines with strong character. The region’s remoteness contributes to the depth of flavor in Cabot wines.
Grapes Ready for Crushing
I asked John which menus he recommends for his Syrah. When he suggested lamb, I knew we had a winner. The wine’s acidity cuts through fat and oil, cleansing the palate and enhancing each bite. For a wine intended to be enjoyed with food, supporting acidity is essential—it’s what allows the wine to complement a meal instead of overpowering it.
The meal below is straightforward and largely make-ahead. You can roast or grill the components depending on the season and your available time. In summer I would grill the lamb, potatoes, and even the green beans for a smoky finish.
Here is a favorite ensemble that pairs beautifully with a bottle of Cabot Vineyard Humboldt Syrah.
Photo Credit: Cate Cooper
Montreal Lamb Chops, Yukon Gold Roasted Potatoes with Rosemary, and Green Beans with Lemon Butter
Ingredients
- Roasted Yukon Gold Potatoes
- 1½ lb Yukon Gold potatoes
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh rosemary
- Kosher salt and freshly ground black pepper to taste
- Lamb Chops
- 1½ lb tender loin lamb chops
- McCormick’s Montreal Steak Seasoning (coarse salt, black pepper, red pepper, garlic, and spices)
- Green Beans with Lemon Butter
- 1½ lb fresh green beans, trimmed
- 1 tbsp olive oil plus 1 tbsp butter
- 1 tbsp finely chopped fresh rosemary
- 2–3 tbsp fresh lemon juice, divided
Instructions
- Oven technique: Preheat oven to 400°F with two racks in the center.
- Scrub potatoes, pat dry and cut into uniform chunks. Toss on a baking sheet with olive oil, rosemary, salt, and pepper. Let sit for 40 minutes at room temperature, then roast until tender and golden, about 25 minutes.
- While potatoes marinate, rub lamb chops with a little olive oil and coat with Montreal seasoning. When potatoes go in, heat 1 tbsp olive oil in an oven-proof skillet over medium-high heat. Sear lamb briefly on both sides, then transfer skillet to the oven with the potatoes. Roast until a thermometer reads 145°F for medium-rare, about 8–12 minutes depending on thickness. Remove and tent with foil while resting.
- For the beans, place trimmed green beans and 1/4 cup water in a saucepan. Bring to a boil, then reduce heat and simmer until crisp-tender, about 5–8 minutes. Drain thoroughly and toss with olive oil, butter, rosemary, and freshly squeezed lemon juice.
- Serve lamb chops perched on a large scoop of roasted potatoes with green beans alongside.
- Grill option: Sear chops over direct heat, then move to a cooler zone and finish to desired doneness—aim for no more than medium to keep lamb tender.
Unauthorized use, distribution, or duplication of this material without permission is prohibited. For questions or permission requests, contact: heritagecook (at) comcast (dot) net. Please credit the recipe and link back to the original source when sharing.
Thank you!