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 fruitier wines of 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.
And, though you might not have thought about it before, how old it is.
A delicacy more popular in Mediterranean countries such as Spain, Italy and south-west France than in the UK and one that deserves to be paired with fine wines - top quality Bordeaux, burgundy and Rioja, all with a few years' bottle age. (Mature wines go well with this style of lamb)
Cuts like rack of lamb, noisettes and leg of lamb - exactly the sort of dishes you might be thinking about for an Easter feast (unless you’re living in the southern hemisphere, of course). Again, the wines mentioned above will work well but I’ve got a bias in favour of Pinot Noir or cru Beaujolais with this type of dish. Dry rosé, especially vintage rosé Champagne, is also good.
The way many households would prepare a leg of lamb for a multi-generational family get-together. This is more robust treatment than the above which would work better with a younger, more fruit-driven wine such as a younger red Bordeaux, Cabernet or Cabernet/Merlot blend, a Rioja reserva, a Chianti Classico or a northern Rhône red. (The same goes for lamb shanks cooked in red wine.)
A fattier, more flavourful dish, especially if made with older lamb such as hoggett or mutton. A slightly gamey Rhône or Spanish red such as a Ribera del Duero is a good choice with this.
The characteristic of these types of dishes is their very simple flavours - sweet-tasting lamb, stock and a few root vegetables with maybe a sprig of thyme or bay. Big tannic reds will overwhelm them - stick to inexpensive country reds such as a Côtes du Rhône Villages. (Or, frankly, a British pale ale.)
Robust, rustic but not overly tannic reds such as Côtes du Roussillon, Languedoc reds and young (crianza) Riojas.
A fruity, slightly porty red such as a Douro red or Zinfandel should work provided the accompanying dishes aren’t too hot. India Pale Ales (IPAs) are also good.
Depends on the rub or marinade. If it’s spicy you’ll need a wine with some sweet fruit like a Chilean Cabernet, Pinotage or an Australian Shiraz. If it’s marinated, Greek-style, with lemon and herbs look for a wine with a bit less fruit and a bit more acidity. (Italian reds such as Chianti and Barbera fit this description. (See this recipe for lamb and porcini kebabs with sage and parmesan.) Crisp Greek whites like Assyrtiko and strong dry rosés are also enjoyable.)
For more inspiration, see my 5 favourite pairings for wine and lamb.
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