Goats do Roam. Yes, it really is the name of a wine. From South Africa. And yes, we bought it because of the name
Grapes: Pinotage, shiraz, cinsault, grenache and carignan
Color: Deep red-purple
Nose: cherries and green bell pepper
Palate: full-bodied, "juicy," easy to enjoy. Pleasant tanniny finish, though with a slight bitterness. Would go nicely with grilled meats, but also excellent on its own.
Here's a good review of the wine - in Norwegian though. And yes, we also have a bottle of the wine called Goats do Roam in Villages. That's for tomorrow
Now for the trout recipe, which was tonight's dinner. I'm giving you the recipe as it is written in the cookbook. We didn't follow it verbatim. What we did do follows the recipe.
trout with lemon and red wine sauce
4 trout, cleaned and beheaded and rinsed
2 dl red wine vinegar
3 dl red wine
1 1/2 dl water
2 bay leaves
4 sprigs fresh thyme
4 sprigs fresh parsley
thinly sliced zest of 1 lemon
3 shallots, thinly sliced
1 carrot, thinly sliced
12 whole peppercorns
80 g unsalted butter, in pieces
1 tbsp chopped parsley
1 tbsp chopped dill
Dry fish with paper towel and put in bottom of non-metallic dish.
Put vinegar in small casserole and cook. Pour vinegar over fish. Allow to marinate in 30 min.
Put water and wine in a large pot. Add bay leaves, thyme and parsley sprigs, lemon zest, shallots, carrots, peppercorns, and cloves. Add salt to taste. Cook over low heat.
Remove vinegar from fish. Place fish in large frying pan, and pour wine mixture over. Add lid and simmer over low heat for 15 minutes. Fish should be cooked and tender.
Place fish on serving dish. Put liquid mixure back on heat, cook up until liquid is reduced 3/4. Add butter until melted, then add chopped parsley and dill. Add sauce to fish. Serve immediately.
My "modifications" - nothing major really. I used trout filets (500 g) instead of whole trout and made half the sauce. It all worked out nicely, and boyfriend of tuxette and I are both very stuffed. The dish is very easy to make too, in case you were wondering. We served the the trout with rice (a blend of wild rice and basmati rice), zucchini slices, and salad. You could probably serve the dish with tagliatelle or even polenta (what I wanted to make but it would take too much time).
Oh, and just for your information, a batch of vanilla ice cream is churning in the machine right now