Note: I was sent a bottle of Domaine Paul Jaboulet Aîné Côtes du Rhône Parallele 45 Rouge in order to write this post for Grilled Rosemary Lamb Tenderloin. Opinions are mine alone.
I love a good wine pairing with my recipes, and boy, do I have a great pairing for this Grilled Rosemary Lamb Tenderloin recipe! A perfectly paired wine can really enhance a dish! Côtes du Rhône wines are a perfect transitional wine as we move from summer into fall. They pair beautifully with barbecued or low and slow cooked meats. (And it is absolutely delightful with this Grilled Rosemary Lamb Tenderloin!)
But first, some info about Côtes du Rhône wines…
Côtes du Rhône is a wine-growing AOC for the Rhône wine region of France. There are different tiers: Côtes du Rhône, Côtes du Rhône Villages, and Côtes du Rhône Villages with Geographic Indication. Knowing a bit about each tier ensures you can choose the perfect bottle for every occasion!
First, a bit about some of the most popular of the 23 grape varieties that can be used to make Côtes du Rhône AOC wines: Grenache, Syrah and Mourvèdre.
- Grenache is the most widely grown grape in the Rhône Valley Vineyards. It grows well across a variety of terroirs, and in blends, it embodies the warmth and generosity that Rhône wines are known for. It’s bursting with sweet cherry and raspberry fruit, cinnamon spice and classic Mediterranean garrigue.
- Syrah is stylish and complex, but difficult to grow, requiring careful cultivation. More common in the Northern Rhône, Syrah has powerful dark fruit flavors, delicate violet aromas and characteristic pepper notes. In blends, it contributes a full-bodied yet balanced savory element that wines from this region are known for.
- Widely cultivated on the sun-drenched slopes of the Southern Rhône, Mourvèdre has a robust structure and strong tannins, delivering notes of blackberry and plum, a meaty savory-ness and a slight floral character.
Within the region, there are three distinct tiers of quality:
- Côtes du Rhône represents 171 villages, 180,800 acres of vineyards and 6,000 vine growers. Côtes du Rhône wines are known for their berry fruit flavors, well-structured and velvety tannins, and bright acidity. These wines are known for their distinctive freshness that makes these reds easy to be served chilled. They also pair beautifully with lighter fare such as vegetables and fish, the robust roasted meats of fall, and can help keep drinkers cool while enjoying the rusticity of barbecue.
- Côtes du Rhône Villages AOC represents the unique character of specific villages within the valley and is the next step up in terms of sophistication and distinctiveness. Showcasing villages that have proven their wines have exceptional quality and character, there are 95 villages that may label their wines as Côtes du Rhône Villages. There is an enormous range of Côtes du Rhône Villages wines in terms of style, depending on the nature of the soil. Red wines make up 96% of the production from the Côtes du Rhône Villages AOC. Village’s AOC’s generous, more complex wines pair with richer, more elevated dishes, such as herb-crusted chicken, lamb, or spice-crusted pork tenderloin.
- Côtes du Rhône Villages with Geographic Indication is reserved for the wines made in the 22 Villages that are identified for their specific terroir. Wines labeled as Côtes du Rhône Villages with Geographic Indication come from 22 communes. The communes have a standard of quality authorizing them to add their village name to the labels of their wines. Some of these communes include Plan de Dieu, Valréas, Visan and Chusclan. With stricter production standards and lower yields, Côtes du Rhône Villages with Geographical Indication wines are typically truer expressions of their terroir and can age for 5 to 10 years. These wines have deep layers of flavors that express their terroir and are perfect for holidays and special occasion meals.
For Labor Day weekend, I paired this Grilled Rosemary Lamb Tenderloin with a bottle of Domaine Paul Jaboulet Aîné Côtes du Rhône Parallele 45. Made with a blend of 60% Grenache and 40% Syrah, the wine has notes of wild berries, white pepper, and cherries. Those notes complement the woodsy flavor of the rosemary while enhancing the natural flavor of the lamb.
Ingredients:
- 4 garlic cloves, minced or pressed (paid link)
- 1 tablespoon minced fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup olive oil
- 1 lb lamb tenderloin
- 1 lemon, halved
To prep the Grilled Rosemary Lamb Tenderloin, mince or press your garlic cloves and add to a large bowl.
Follow with the rosemary, salt, and pepper.
Pour in the olive oil.
Whisk to combine.
Add in the lamb tenderloins, making sure to evenly coat the tenderloins. Cover and refrigerate for at least 2 hours, or overnight.
When ready to make the Grilled Rosemary Lamb Tenderloin, preheat your grill to 400 degrees F.
Once preheated, add the lamb tenderloins to direct heat. Grill for 2-3 minutes on all sides, or until the internal temperature reaches 130 degrees F.
Remove from heat, cover with foil, and let sit for 5 minutes.
While the lamb rests, add the lemon halves to the grill. Grill until the lemon caramelizes and grill marks appear. Remove from heat.
Slice the tenderloin after 5 minutes. Serve with the grilled lemon halves. Don’t forget a glass of Domaine Paul Jaboulet Aîné Côtes du Rhône Parallele 45!
Grilled Rosemary Lamb Tenderloin
Ingredients
- 4 garlic cloves minced or pressed
- 1 tablespoon minced fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup olive oil
- 1 lb lamb tenderloin
- 1 lemon halved
Instructions
- To prep the Grilled Rosemary Lamb Tenderloin, mince or press your garlic cloves and add to a large bowl.
- Follow with the rosemary, salt, and pepper.
- Pour in the olive oil.
- Whisk to combine.
- Add in the lamb tenderloins, making sure to evenly coat the tenderloins. Cover and refrigerate for at least 2 hours, or overnight.
- When ready to make the Grilled Rosemary Lamb Tenderloin, preheat your grill to 400 degrees F.
- Once preheated, add the lamb tenderloins to direct heat. Grill for 2-3 minutes on all sides, or until the internal temperature reaches 130 degrees F.
- Remove from heat, cover with foil, and let sit for 5 minutes.
- While the lamb rests, add the lemon halves to the grill. Grill until the lemon caramelizes and grill marks appear. Remove from heat.
- Slice the tenderloin after 5 minutes. Serve with the grilled lemon halves. Don’t forget a glass of Domaine Paul Jaboulet Aîné Côtes du Rhône Parallele 45!
