In keeping with the traditional Dierberg style, the 2005 Pinot Noir is an immense wine, yet one that retains great balance, nerve and elegance. Dark raspberry and wild blackberry notes are accented by the characteristic “sauvage” note of the vineyard’s special terroir. Flavors lean towards the fresh raspberry end of the spectrum, with mocha and complex forest floor nuances. The Dierberg Pinot Noir features surprising grip and structure for such a ripe wine. Enjoy it now for its wild fruit and explosiveness or cellar for a few years to bring out the subtle complexities lurking just below its sur. Try pairing with lamb chops and wild mushroom pizza.

Ingredients:
2 large oranges, segmented
1/3 cup red wine (such as Pinot Noir)
1/4 cup unsweetened pomegranate concentrate (found at gourmet markets)
3 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1 1/2 teaspoons fresh lemon juice

Preparations:
Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes and serve.

Ingredients:
7 tablespoons butter, divided
2 tablespoons plus 1 teaspoon grapeseed oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite- pieces
6 garlic cloves, minced
2 tablespoons minced shallot (about 1 medium)
2 cups dry white wine
1 tablespoon minced fresh rosemary
Cornmeal (for dusting)
Garlic oil
3 cups grated Fontina cheese (about 10 ounces)

Preparations:
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and saute until golden, about 45 minutes. Season with salt and pepper. Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Saute 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured sur to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.
Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.