This month, we present an allocation of three red wines, with each representing a different varietal: Grenache, Mourvèdre and Syrah.

First off is Domaine de Terres Blanches Les Baux Rouge, a wine that has been in the shops since we opened our Alameda shop in 2003.  The fruit from this mostly Grenache blend (60%, rounded out by Syrah, Cabernet and Cinsault) has been farmed organically since the vines were planted in 1968 (in fact, with the exception of two growers, the entire Les Baux appelation is organic!). Les Baux AOC is in Provence, located nearby to Arles. Deep fruit driven flavors, but never over the top, this wine has crushed red fruit, tobacco and garrigue nose, an Intense midpalate filled with cocoa powder notes, finishing with plenty of mineral. Offers excellent balance and quality for the money. 

Next up is Chateau la Roque Pic St Loup Veilles Vignes  Mourvèdre, from Pic St Loup, nearby to Montpellier in the Coteaux de Languedoc AOC. This wine is 100% Mourvèdre, and has brambly blueberry fruit, pencil lead and minerals on the nose, a nice midpalate,  medium body, firm acidity, smooth finish. 

Our selection for Syrah is also from the Coteaux de Langeudoc  - Château Lascaux a mostly Syrah blend that offers great depth and balance.    Jean Benoît Cavalier took over the family owned Château de Lascaux in the sleepy village of Vacquières in 1984 and started replanting with Syrah and Grenache. Named Lascaux after the stones in the vineyards, his terroir is composed of pebbly soil ‘caillouts’. He has a genuine passion for and special bond with his environment. He still produces his wine in the Château’s 12th and 13th century caves although the domain has been in a state of evolution over the past few years and now has modern, state of the art wine making equipment. Aromatic nose of dark, ripe fruit, licorice, and garrigue herbs. Plenty of spicy, round and succulent Syrah fruit together with spice and menthol notes on the palate. Smooth tannins with a long and round finish.

Grilled Lamb Loin Chops with Mint Salsa Verde and Chickpeas Serves 4

Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with these seared, medium-rare lamb chops and warm chickpea salad.

8 1"-thick lamb loin chops
3⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed fresh mint leaves, finely chopped
1⁄2 cup flat-leaf parsley leaves, finely chopped
2 tablespoons finely chopped fresh tarragon leaves
1 tablespoon salt-packed capers, soaked, rinsed, drained, and finely chopped
1⁄4 teaspoon crushed red chile flakes
6 oil-packed anchovy filets, drained and finely chopped
1 clove garlic, finely chopped

1 19 ounce can chick peas, rinsed and drained
3 cloves garlic, peeled
2 shallots, roughly chopped
2 bay leaves
1/3 cup olive oil
1 large bunch Swiss chard, center stems removed and chopped finely, and leaves coarsely torn
2 garlic cloves, crushed
1/2 cup vegetable, chicken or beef broth

Preheat oven to 400.

In a baking dish, combine chickpeas, garlic, shallots, bay leaves and oil. Roast for about 45 minutes, shaking the pan every once in a while until everything is golden. Remove from oven and set aside.
In a frying pan on the stove, add olive oil and heat until hot. Saute garlic for about 30 seconds until it is fragrant, add chard stems and saute for a minute or two until tender. Add chard and continue cooking until it has wilted — about five minutes. Pour over stock, cover and cook for another 10 minutes. Remove lid and drain excess liquid. Add chickpea mixture, season with salt and pepper and mix until heated through. Add a little more olive oil if desired. Keep warm until needed.

Put lamb into a small baking dish, rub with olive oil, and season with salt and pepper; set aside to let rest for 30 minutes.
Meanwhile, make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Slowly drizzle in remaining oil while stirring with a fork to make the salsa verde; set aside.
Build a medium-hot fire in a charcoal grill or set a gas grill to medium-high heat. Add the lamb loin chops and cook, flipping once, until browned and crusty and cooked to desired temperature, 6–8 minutes for medium rare.  Transfer lamb to a platter. Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side.

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