Vino Venue in Dunwoody, Georgia is a one-stop-shop for wine and food lovers that is part school, part bistro, and part wine shop. For the wine afficianado, the school at Vino Venue offers a full range of classes, from wine tastings for the casual student, to intensive training for aspiring sommeliers. For foodies, Chef Justin White holds cooking classes and demonstrations, including classes on pairing wine with food. In the restaurant kitchen, Chef White prepares a tapas menu for the wine bar—that offers 50 wines by the glass— and a full menu for bistro diners featuring wine-inspired dishes from around the globe like Braised Lamb Shoulder.
Braising transforms this tough shoulder cut into a falling-off-the-bone tender dish perfect for a winter night. We asked Michael Bryan, managing partner of Vino Venue and founder of the Atlanta Wine School to pair a wine with this hearty dish and he chose 2012 Campo al Mare Bolgheri Rosso, Tuscany, Italy. “This dish is perfect for cooler days, and will find a willing companion in the Super Tuscan, Campo al Mare’s Bolgheri Rosso. The wine is smooth and elegant, but deeply flavored. It is essentially a French Bordelais blend, but instead created on the sunny, warm coast of Tuscany. Look for generous plum, toasted oak, and just enough minerality to remind you it comes from an ancient wine-making area which at one time was covered under sea water,” explained Bryan.
Braised Lamb Shoulder Brisket
From Chef Justin White of Vino Venue in Dunwoody, Georgia