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Rickshaw Pinot Noir

A beautiful translucent red with berry and earthy aromas on the nose.  The palate shows blueberry and candied cherry notes with wet earth running through the middle, the finish has bright acidity and perfectly integrated tannins. Pairs perfectly with salmon, chicken and duck dishes.  

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Rob's Review

Rack of Lamb with Kale & Peppers

This is the simplest dish and is so delicious you won’t believe and it pairs well with a Cabernet.Preheat the oven to 450 degrees and place the rack of lamb, bones pointing up, in a baking pan.  I used a cast iron pan because it distributes heat really well.  Rub the meat with salt, olive oil, lemon and herbs of your choosing (I used oregano and thyme).  Put in oven and cook until rare, remove from oven and let it sit on top of stove to cool.  The meat will continue to cook even out of the oven and should end up at a nice medium rare after 10 – 15 minutes.  Slice the meat between each rib and serve in a nice platter.


Before you put the lamb in the oven, you should prepare the vegetables.  Wash and devein the Kale.  There are thick chewy stalks running up the center of each Kale leaf, cut these out.  What is left place in a wide shallow pan with a little water and lemon, maybe an inch.  You are going to steam/braise the kale until it softens up, remove from pan and place in colander to drain and dry.  Once you put the meat in the oven, saute some garlic and butter and a few sliced up red peppers. 

After a few minutes, add the kale, continue to saute and salt to taste.  Once you plate the vegetables, drizzle some olive oil and lemon over top.

Following Along with our Featured Wine!

Drink up our fantastic December wine, Rickshaw Pinot Noir!

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