Lamb+ Cabernet Franc

Sometimes you happen upon a recipe or a wine and they really seem to mesh together well. Sometimes, however, the pairing turns out to be really amazing, and the total experience ends up being truly enlightening. Last night I decide that I wanted to try out a lamb recipe in preparation for this Sunday, where we will taste some very old Bandols. I chose a Friulano recipe that sounded simple , yet flavorful. Leg of lamb is cubed and browned in a pot with some onion and garlic that are sizzling in some olive oil, then you throw in some beef broth and cook for a half an hour. After a half an hour on low heat you add a spoonful of tomato paste, some red wine ( I used '06 Paitin Barbera D'Alba) and a dash of cinnamon. Simmer on low for another half an hour, and that is it.
When I tasted the lamb it was so soft, flavorful, and rich it was much more than I expected. We just so happened to have a bottle of Cabernet Franc from the Loire valley open and it was an amazing combination. Loire Cabernet Franc is my girlfriend's favorite but we often drink it as a do-all wine that ends up being paired with some silly food that we are eating like thai food or something spicy. Tonight, though, I decided to make the lamb and it might have been the best food and wine pairing I have ever had. You take gamey, fatty lamb meat and pair it with brightly acidic, aromatic, slightly tannic Cabernet Franc and you get magic. Magic! Acid met fat and earthy wine met gamey meat, and the result was perfect. I am sorry for taking this too far but how can you pass up the opportunity to share a great experience.
I am going to make the dish again with a couple of very rare wines.
This Sunday is going to be a special night. We will be doing some very old wines with some simple, savory dishes and it will be a lot of fun. We will have Tempier Bandols "La Tourtine" from 1982 and 1985 as well as a 1971 Huet Vouvray "Clos du Bourg" Moelleux. I will write more after Sunday, for sure- as for now, drink some Bourgeuil!