This month, we stray away from France to sample a fabulous French-inspired wine, made by a great wine-making family - 2007 Esprit de Beaucastel Rouge.

95-97 Points Robert Parker:  The profound 2007 Esprit de Beaucastel (a 4,200-case blend of 44% Mourvèdre, 29% Grenache, 21% Syrah, and 6% Counoise) boasts a glorious perfume of roasted herbs, Peking duck, soy, blueberries, blackberries, and bouquet garni. This elegant yet powerful, dense, multilayered wine saturates the palate, possesses multiple dimensions, beautiful nuances, and a stunningly long finish that lasts over 40 seconds. It should provide plenty of pleasure over the next 10-15 years."

94 points, Wine Spectator: "Rich, dry and full-bodied, with loamy earth, dried berry, mineral, anise and black licorice flavors that run deep and persistent, layered and concentrated, ending with a long, tight finish. Mourvèdre, Grenache, Syrah and Counoise."

Tablas Creek Vineyard was founded by the Perrin family of Chateau de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands. They chose the hilly Las Tablas district of west Paso Robles for its similarities to Châteauneuf du Pâpe: limestone soils, a favorable climate, and rugged terrain.

The partners imported the traditional varietals grown on the Perrins'celebrated estate, including Mourvèdre, Grenache Noir, Syrah, and Counoise for reds, and Roussanne, Viognier, Marsanne, and Grenache Blanc for whites. These imported vines passed a rigorous 3-year USDA testing program, and are propagated and grafted in an on-site nursery.  All Tablas Creek wines are estate grown and organically farmed on their vineyard.

Tablas Creek follows the centuries-old Châteauneuf du Pâpe tradition of blending chosen varietals, which produces wines that are more complex, better balanced, and richer than single varietal wines. Each varietal is hand-harvested when completely ripe and fermented separately. Winemaking, including native yeast fermentation and neutral French oak barrels, preserves the wines' ties to their soil, climate, and varietal character.

Recipe: Grilled Lamb Shoulder Chops with Curried Cous Cous and Curried Raita Serves 4

Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and they won’t break the bank.

3/4 teaspoon curry powder
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 1/4 cups couscous

4 lamb shoulder blade chops
1/2 teaspoon dry mustard
2 thyme sprigs, chopped

1 cup plain Greek yogurt
1 medium zucchini coarsely grated
1/4 teaspoon dried mint, crumbled

Meanwhile, toast curry, turmeric, cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.
While couscous stands, pat chops dry and sprinkle on both sides with salt and pepper, mustard powder and chopped thyme. Grill the chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
Fluff the couscous with a fork and serve with lamb and raita.

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