The great thing about Primitivo, that lovers like to mention, is the big spicy fruit in there. The fruit can be raspberry all the way through to plum, it’ll depend on the heat of the site it’s grown. Check the label or ask in the wine shop when you’re buying.
Either way, the spice should be in there. No wonder it works so well with the local foods, that as I was saying the other day, is massively inspired by North Africa. All that cumin, coriander, and paprika is going to go together great with a bit of slow cooked lamb.
I’m going to try keep the lamb as wet as possible, throw in some couscous and some nuts and dried fruit. I don’t have a tagine, so I’m going to have to improvise a bit, either that or just use all the pots and pans in the kitchen and have a mountain of washing up.
Hopefully the food and wine will make it all worthwhile.
Cheers
Other Posts in NWTW Week 43:
#NWTW Week 43: Puglia May Be The Answer
#NWTW Week 43: Primitivo, Where Would We Be Without The US?
Food Picture
