Persian Food and Wine

2 December 2011, Shalezeh, Upper East Side, Manhattan

Diane and I had talked about eating Persian food for months so we finally decided to go with Dan and Sul this past Friday.  The food was spicy, flavorful, delicious and needing a full body, full flavored wine.  We went with a big Shiraz from the Clare Valley in South Australia:

2005 Kilikanoon Covenant Shiraz

The wine was smooth from beginning to end with black fruit and spices on the palate.  The full body and long finish stood up to the great meal of lamb stew, ground beef kebabs and the various dipping sauces for the bread.

According the Parker, the wine was aged for 22 months in French and American oak hogsheads (30% new).  It was bottled unfined and unfiltered.

** 2005 Kilikanoon Covenant Shiraz, Clare Valley, $25