

It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the more fruit driven varietals from the new world. But if you’re looking for a spot-on match it’s worth thinking just how - and for how long - you’re going to cook it.

Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .