Garrigue-y Lamb Sliders + Bending Branch's Petite Sirah #TexasFineWine #Sponsored

This is a sponsored post written by me in conjunction with Texas Fine Wine and Bending Branch Winery.

Wine samples were provided for this post and this page may contain affiliate links.

Back for the November Wine Pairing Weekend event focused on wines from Texas, I received a bottle of Petite Sirah from Bending Branch Winery.* You can read my post for that: Texas Connections, Beef Flautas, and Bending Branch's Tannat.

I am finally getting around to creating a pairing for the Petite Sirah. Forgive my tardiness.

In the Glass

The 2016 Petite Sirah from Bending Branch Winery retails for $35 and comes from the Newsom Vineyards, one of the oldest vineyards in the Texas High Plains AVA. In the glass, the wine pours a deep, brilliant purple with flecks of a lighter purple. On the nose, we got lots of ripe fruits. Think blueberries and plum. But it was the palate that was so intriguing. It was heavy on the stone fruit with the meatiness of a ripe summer plum but with a tinge of bitter skin of the plum. However, it was the notes of lavender and sage that lent inspiration for my pairing.

On the Plate

Garrigue is a French term for some of the wild vegetation of the Mediterranean. In wine-speak, it is used to refer to the mixed aromas of lavender, rosemary, sage, and juniper that hug the hillsides along the coast. After smelling that in the Petite Sirah, I decided to spice some lamb patties with  those herbs and see how it paired.

Ingredients makes 8 to 9 sliders

Burgers

• 1 1/2 lb lean ground lamb
• 1 clove garlic, peeled and minced
• 1 t fresh lemon zest
• 1 t crushed lavender blossoms
• 1 t crushed rosemary sprigs
• 1 t crushed sage 
• freshly ground salt
• freshly ground pepper

For Serving

• sliced cheese (I used Colby)
• sautéed onions
• buns, if desired (Jake and I skipped the bread, the boys had brioche slider buns)
• oven-roasted fries (recipe like this one, I used a mix of potatoes and sweet potatoes)

Procedure

Burger
Add all of the ingredients - except the salt and pepper - to large mixing bowl. Mix until well-combined. Form the meat into 8 or 9 smaller patties. Place on a parchment-lined plate and set aside until ready to cook. Salt and pepper both sides, then cook to desired doneness on a grill or on the stove with grill pan or griddle.

For Serving
Just before the burgers are cooked, place a layer of cheese on top and heat until just melted. Place sliders on buns, if using. Top with sautéed onions. Serve immediately.

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*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.