by Fred McMillin
Marlstone and Moufflons
"My '95 Marlstone pairs nicely with lamb."
...Clos Du Bois Winemaker Margaret Davenport
10,000 B.C.—Cave-dwellers in North Africa herded flocks of MOUFFLONS, that inhabited the coastal plains. A wild species, with long hair around the neck and front legs, it has been described as the [precursor] of our present-day sheep.
...Toussaint-Samat's History of Food
Nine millennia later, "shish-kebabs were invented by Persian horsemen who stuck chunks of meat from fresh-killed sheep on their swords and broiled the meat over wayside fires. SHISH means sword or skewer; KEBAB means meat."
...Betty Wason, Cooks, Gluttons & Gourmets
So, I'm going to have my Marlstone red with a Persian lamb kebab...but how to make a Persian kebab? Well, I just happen to know someone who spent 3 years in the former Persia, now Iran, learning Persian dishes, including kebabs. The "student" was my wife. The photo shows Chef Abbas Nowruzi teaching her how to make GROUND lamb adhere to a sword-like flat skewer...tricky. We brought home six of the special skewers, so we can enjoy that kebab with this wine.
1995 Marlstone Red
Clos du Bois makes impressive whites, too. Last year its sale of Chardonnay took another big jump...29%! That makes it one of the TOP FIVE premium Chardonnay producers in the U.S.A.
Note: For much more about Clos du Bois, see the March 19,1999 WineDay article "The Vagabond Winery".
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