QUESTION: Annie,

I was surprised and delighted to receive a bottle of Le Bombarde Cannonau di Sardegna from an intimate male acquaintance of mine. I decided to draw the occasion out, save it for a later date when we could both savour it for longer over dinner. Question is – what do I cook with it to make it worth the wait….?

Thanks,

Francesca
London, UK

ANSWER: Hi Francesca,

I love this wine! What a thoughtful gift. This man sounds like a keeper. Did you know that Cannonau is actually the Italian (Sardinian specifically) version of Grenache (France) and Spanish Garnacha? It’s medium-bodied and full of luscious spice. This is the kind of red wine you drink with lamb or sheep dishes, sheep cheese too (try an aged Fiore Sardo), and heartier, gamier dishes.  The grape grows in very warm climates, where the the culinary legacy includes savory and spicy foods and wines that accompany them without overwhelming. Cannonau is not the red to warm you on a cold winter night, but rather a red to drink when you’re already hot and want to stay that way without the risk of lazy languor…

I suggest a Moroccan style lamb tajine or a lamb risotto. You could even serve a meatier fish like tuna steaks with an aromatic herb-based side, like rosemary-roasted potatoes or minted peas.

Enjoy!