Pairings | Côtes du Roussillon
Top wine pairings for lamb
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 wine pairing 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.
Here’s my wine pairing guide to wine with different lamb dishes
‘Baby/milk fed’ lamb
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)
Spring lamb served pink with fresh herbs and/or spring vegetables
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.
Roast lamb served medium-rare to well-done, with garlic or rosemary and/or a winey sauce or gravy
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.)
Lamb chops
Often served simply on the grill - maybe with some grilled Mediterranean vegetables such as courgettes (zucchini) or peppers on the side. A medium-bodied red wine such as a Chianti or a Mencia from northern Spain would be delicious as would reds from the Southern Rhône or Languedoc.
Slow-roast shoulder of lamb
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.
Typically British/Irish lamb stews and hotpots, shepherd’s pie
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.)
More exotic lamb stews such as tagines or lamb with aubergines
Robust, rustic but not overly tannic reds such as Côtes du Roussillon, Languedoc reds and young (crianza) Riojas.
Lamb curries such as rogan josh
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.
Chargrilled/barbecued lamb
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.
Image © Natasha Breen - Fotolia.com
What wine goes best with chicken - red or white?
When it comes to pairing wine with chicken, the good news is that you’re spoiled for choice.
Whether you lean toward red or white, the best pairing depends on how the chicken is prepared and your personal taste. That said, the versatility of chicken as a light meat means white wines often have the edge, with options like lightly oaked Chardonnay proving reliable across a wide range of dishes.
But don’t dismiss red wine out of hand. Certain recipes, such as coq au vin or are cooked with tomatoes and olives can happily take a red.
I’ll also share surprising pairings for dishes like Moroccan tagine, chicken liver pâté, and fried chicken (spoiler: sparkling wine might be your new best friend). Read on for tips to elevate your next chicken dinner.
White wine pairings with chicken
Go for a lightly oaked Chardonnay or other smooth dry white like oaked Chenin Blanc or Viognier with:
- Chicken in a creamy sauce, such as chicken alfredo or creamy chicken pies
- Creamy or cheesy chicken pasta dishes like chicken tetrazzini
- Chicken caesar salad or other chicken salads with a creamy dressing
- Mild chicken curries like kormas
Aromatic white wines such as Riesling and Pinot Gris pair well with spicy chicken dishes such as
- Thai green chicken curry
- Stir-fries with chicken
- Sweet and sour chicken
- Chicken tikka masala
- Asian-style chicken noodle dishes
A crisp dry white like a Pinot Grigio, Picpoul or Sauvignon Blanc is good with
- Fried chicken dishes or Mexican-style dishes with guac, lime and coriander
Red wine pairings with chicken
- With tomato- and pepper-based sauces - try a medium-bodied southern French or Spanish red like a Côtes du Roussillon - or a Merlot
- Chicken with a barbeque sauce can take a more full-bodied red with a touch of sweetness like a Shiraz, Grenache or Zinfandel. (Not too big or oaky though. Chicken isn’t steak!)
- With chicken in a red wine sauce like coq au vin drink a similar wine to the one you use for the recipe. Burgundy is traditional but I’d probably go for a red from the Rhône or Languedoc
- dishes made from chicken livers like a chicken liver paté - light fruity reds work well with these
- And rich chicken dishes like chicken marsala can take a full-bodied red wine like an aglianico
Four favourite wine matches for coq au vin
When either red or white wine pairings would do
- Simply roast chicken. Either an oaked Chardonnay or a Pinot Noir will be great but if you’ve got a dark savoury gravy with it I’d go for a medium-bodied red like a Côtes du Rhône.
- Grilled chicken with herbs or lemon chicken. You could go for a crisp dry white as above or a light red such as a Beaujolais or other gamay
- With a Moroccan-style tagine with preserved lemon. You’d think white wine but an aged red like a rioja can work surprisingly well as you can see here
There are, of course, many other possibilities - fruity rosés also work well with spicy chicken dishes and Spanish-style chicken dishes with rice, sparkling wines with fried chicken and chicken kiev and cider is generally a great all-rounder but if you want to keep it simple, this is a start!
You may also find these posts useful:
- 8 great wine (and other) matches for roast chicken
- What to drink with chicken wings
- 6 of the best wine pairings with chicken pie
- What to drink with Coronation chicken
Photo credits: grilled chicken (top) ©gkrphoto, chicken curry ©voltan, coq au vin ©HLphoto, all at Fotolia.com
The best wine pairings for hachis parmentier
Que boire avec hachis parmentier? Or ‘what wine should I drink with hachis parmentier?’ - the French answer to shepherd’s and cottage pie.
I’ve been down in the Languedoc this week and decided to have a crack at one of France’s favourite comfort foods, not least because we’d rashly bought a huge tray of potatoes from a local grower who turned up at the door. The distinguishing feature of hachis parmentier, which makes it irresistible to potato lovers like me, is that it has two layers of mashed potato, one on the bottom as well as one on the top.
The middle would have traditionally been filled with leftover pot-au-feu or chopped roast meat moistened with stock (I used freshly minced beef) so it has less of a gravy-ish taste than a shepherd’s or cottage pie but is still quite meaty and savoury. There’s usually quite a lot of garlic - there was in mine - and parsley.
The French of course would drink French wine - what else? - but any robust, rustic dry red would do. We drank a rather indulgent natural wine called El Niño from Casot de Mailloles in the Roussillon (the 2011 vintage) which was absolutely delicious but I’d be happy to drink a hearty red from almost anywhere in south or south-west France or an inexpensive Bordeaux come to that. You couldn’t go wrong with a Côtes du Rhône Villages, Côtes du Roussillon or Costières de Nîmes, for example.
Sometimes hachis parmentier is made with confit de canard (preserved duck) with which you could also drink the wines I’ve suggested but also a pinot noir or a Beaujolais.
For my suggestions for shepherd’s pie click here.
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