A Few Firsts with the Infinite Monkey Theorem: From Colorado + From a Can #WinePW

This month, the Wine Pairing Weekend crew is posting with Wendy from A Day in the Life on the Farm at the helm. She asked us to discuss American wines from under the radar regions. Read her invitation here.

Living on California's central coast, I'm surrounded by wine regions. Surrounded, I tell you. I can probably drive for an entire day in any direction and still find vineyards. I actually didn't think that anywhere in California, Oregon, or Washington would qualify as 'under the radar'. And, to be honest, when I popped into a few local wine shops in search of some out-of-the-way areas, I encountered some resistance from the stores. "You know we have great wines made right here. Why don't you try something local?" Trust me, I'm a mostly local gal, but I need something from a lesser known area. "Oh...."

So, I hopped online and tried to locate a wine from Hawaii - and did find a Pinot Noir from Volcano Winery - but it wouldn't arrive in time for this event. Same thing for Alaska.

When that didn't work, I went to my local BevMo! and had them search by region for me. Strangely the wine I picked came up as Colorado-based in their computer system, but on the packaging it reads Texas. Regardless, I have never had a wine from either Colorado or Texas. I'm sure my blogging pal Michelle of Rockin Red Blog, who is based in Texas, is positively bristling that I am labeling Texas as 'under the radar.' Sorry, Michelle!! How 'bout if I clarify as 'under my radar'?!?!

Time for more confessions: I have also never had wine in a can. I barely drink beer from a can, so there are a couple of firsts wrapped up in this post for me. First wine from Colorado (or Texas); and first wine in a can. Their website states: "The Infinite Monkey Theorem is an urban winery operated by one mad scientist working out of a back alley in the RiNo Art District of Denver and SoCo District of Austin. So, I guess it's both! But before I get to my pick...and my pairing, here's what the rest of the #WinePW crew is posting...

Under the Radar

• Jade from Tasting Pour is sharing Cauliflower Rice Risotto and Brandborg Gewurztraminer. 
• Cam of Culinary Adventures with Camilla has "=A Few Firsts with the Infinite Monkey Theorem: From Colorado + From a Can.
• Lori of Dracaena Wine talks about how Bi-coastal Life Gets Confusing.. Thank Goodness for Wine. 
• David over at Cooking Chat shares Slow Cooker Honey Mustard Chicken Thighs with Wine Pairings. 
• Nicole at Somm’s Table is Cooking to the Wine: Scallops and Mint Pea Risotto with Macari Vineyards Sauvignon Blanc.
• Jill at L'Occasion writes about Midwestern Gardens and Missouri Wine: America’s First AVA.
• Gwendolyn at Wine Predator declares Ventura County says Ghost Wineries Be Gone!
• Cindy of Grape Experiences decided to Go Greek! Cinnamon Lamb Stew and Limniona/Xinomavro from Karditsa.
• Jane from Always Ravenous paired Georgia Frogtown Wines with Pimento Cheese Peach Toasts.
• And Wendy at A Day in the Life on the Farm is Chilling Out with Green Barn Winery.

About The Infinite Monkey Theorem

When I put this on the table, Jake thought it was beer. "Beer in a can?" he asked. No, wine. "Wine in a can?!" he said, incredulously. Yes, wine in a can.

The Infinite Monkey Theorem states that "a monkey hitting keys at random on a typewriter for an infinite amount of time will almost surely type a given text, such as the complete works of William Shakespeare." We talked about that for the duration of dinner...and beyond. "Infinite," says R, "is the key." It has to be true since there are no limits. Hmmm...

The label says it’s a Merlot, but it seems to drink more like a Pinot Noir. I love that it's lightly carbonated as well. I know it is supposed to be enjoyed from the can, but I couldn't get much of the aroma that way. On the palate, it's bursting with red fruit and a hint of spices. It was surprisingly delightful. Jake even asked when I was going to pick up more. Okay!

Lamb Steaks with Chimichurri

I poured the wine with grilled lamb steaks topped with chimichurri and a mango-tomato salad.

Ingredients

Lamb

• 4 lamb steaks (we like bone-in), approximately 1" thick
• freshly ground salt
• freshly ground pepper
• olive oil
• also needed: grill pan or grill

Chimichurri

• 1/4 C parsley
• 3 T red wine vinegar
• 4 large garlic cloves, peeled and pressed
• 2 T oregano leaves
• 1 t thyme leaves
• 2 t crushed red pepper
• 1/2 C olive oil
• freshly ground pepper, to taste
• freshly ground salt, to taste

Procedure

Chimichurri

In the bowl of a food processor, combine all of the ingredients except the olive oil, salt, and pepper. Process until smooth, drizzling in the oil until desired texture; season to taste with salt and pepper. Transfer to a bowl and let stand for, at least 30 minutes. If you are making this ahead of time, place in a lidded jar and keep in the refrigerator.

Lamb
Let lamb come to room temperature and season liberally with salt and pepper on both sides. Heat grill pan over medium-high heat until hot. Brush steaks with olive oil. Grill lamb, turning once, approximately 12 minutes total for medium doneness.

Looking Ahead
If you're interested in our future topics, check out the line-up on Cooking Chat. I'll be hosting next month as we explore Crisp White Wines from Spain and Portugal. Stay tuned for more information about that event.