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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’s the best wine pairing for tuna?
Tuna is a meaty fish which adapts just as well to a red wine as to a white. So which to choose?
There are two guidelines to consider when it comes to pairing wine with tuna:
* First, how it’s cooked. Is it rare, seared or preserved (canned or bottled)?
* Second, the style of the dish. Does it incorporate Japanese flavours? Are there other ingredients on the plate that might influence the match such as a citrussy glaze or salsa?
In this guide, I’ll delve into the best wines to pair with different styles of tuna, covering everything from crisp whites that cut through the richness to bold reds that stand up to more intense preparations. You’ll also find links to some specific matches that were particularly worth remembering.
Wine with tuna quick guide:
- Raw tuna: Chilled sake or a very dry white (e.g. Chablis)
- Seared tuna: A light red (e.g. Chinon) or Spanish rosé
- Grilled tuna: Syrah or Barbera
- Canned tuna: Dry Italian white (e.g. Verdicchio) or Provençal rosé
Of course, it all depends on the specific dish. Read on for my favourite wine pairings for tuna you might like to try.
Popular ways of serving tuna and the wines to go with them
Seared tuna
A light red or strong dry southern French or Spanish rosé is perfect with seared tuna - a Loire red such as a Chinon or Bourgueil or a light red burgundy if it’s simply seasoned, a fruitier New World Pinot Noir if you’re giving it a spicier treatment. If it’s chargrilled on the barbecue and served rare like a steak you can bring on a beefier red such as a Syrah or Barbera.
Seared tuna with sesame and Elephant Hill Syrah
Raw or near-raw tuna e.g. sashimi. tuna tartare
Popular in Japanese-style dishes so may well include Japanese ingredients with a touch of sweetness such as mirin or Japanese rice vinegar. I personally enjoy chilled sake with this style of presentation but a very dry white such as a Chablis, Muscadet-sur-lie or Grüner Veltliner also works well as does, more surprisingly, a lush white grenache
Tuna tataki and grenache blanc
Tuna tartare with wasabi aioli and grüner veltliner
Tuna carpaccio
Sliced raw tuna, often dressed with olive oil and lemon juice. It’s light and delicate so needs a wine that doesn’t overpower the fish. Similar pairings to tuna tartare work here, particularly a mineral-driven dry white. You could also go for a light bodied Pinot Grigio or even champagne.
Glazed tuna with citrus e.g. with yuzu or lime and coriander
Still possible to serve a light red (citrus will accentuate its fruitiness) but you might also want to consider a fruity white such as a Semillon-Sauvignon blend, an oaked Sauvignon Blanc, a Verdelho or a dry Riesling.
Salads with tinned or bottled tuna e.g. salade Niçoise, tonno e fagioli
Something quite light and quaffable. A inexpensive dry Italian white such as a Verdicchio dei Castelli di Jesi or a dry Provençal rosé such as a Bandol rosé
Tuna pasta bake
Not my favourite way of eating tuna, if truth be told, but as it’s creamy and slightly cheesy an unoaked or lightly oaked Chardonnay should hit the spot.
Photo ©petrrgoskov at fotolia.com
The best wines to pair with crab
Crab is one of the most delicious kinds of shellfish and the perfect foil for a crisp white wine. But there are other crab dishes that pair better with a fuller-bodied white or even a red.
In this post I’ll dive into my top wine pairings for different preparations of crab, including popular dishes like
- Dressed crab
- Crab bisque
- Thai crab cakes
- Deep fried softshell crab
As always, it’s not just about the crab but how it’s prepared and the other flavours involved...
Top wine pairings with crab
Dressed crab
You want to be able to taste the delicate meat so I’d suggest a classic Chablis or fine white burgundy such as Puligny-Montrachet. (The same would apply to fresh crab sandwiches or a simple crab salad though I might well pick a Sancerre or Pouilly Fumé for the latter, especially if it included asparagus. See also this match with 17 year old Muscadet!)
Linguine with crab
Quite a spicy recipe that usually includes garlic and red chilli and occasionally lemon. You could drink a citrussy (rather than a herbaceous) Sauvignon Blanc or a dry Kabinett Riesling with it but I’d go for a good quality Pinot Grigio, Soave or Albariño.
Crab bisque
Rich and luxurious this recipe normally contains cream and cognac as well as having a dominant flavour of brown crab meat - a good opportunity to crack open a seriously good barrel-fermented Chardonnay with a couple of years’ bottle age. White Rhône and Languedoc blends of Roussanne, Marsanne and Viognier work well too.
Thai crab cakes
My choice would depend on whether I was having these as a snack on their own or as part of a Thai meal. If it was the former I’d go for a dry Riesling or a Loire Sauvignon Blanc. With the latter I’d look for a wine with slightly more sweetness such as a Pinot Gris or a spätlese Riesling. Witbier is the other great pick as you’ll see from this Match of the Week.
Maryland crab cakes
The classic American crab cake, much richer than the Thai ones, but with a spicy kick. Unoaked or lightly oaked Chardonnay would be the safe choice but I’m not sure I wouldn’t reach for an Albariño.
Crab, saffron and leek quiche
Saffron is the key in this Rick Stein recipe. I love Viognier and Viognier blends with saffron-infused dishes so I’d go for that.
Deep-fried soft shell crabs
Sometimes these are served with a strong punchy dressing but I think, if you want to appreciate the delicate flavour of the crab, it’s better to serve them relatively simply. As with other deep-fried foods they go fantastically well with champagne and other sparkling wines.
Crab in black bean sauce
Always a tricky one as black bean sauce is so pungent but I came across a brilliant match at the Four Seasons hotel in Park Lane where chef Tak of Lung King Heen, the Cantonese restaurant at the Four Seasons Hong Kong was cooking for a week to celebrate the Chinese New Year.
His version was the best crab in black bean sauce I’ve ever eaten - deep and aromatic in flavour, sweet but not cloying. It was matched with a decent but not exceptional Mud House Pinot Noir from New Zealand and the pairing was spot on. I suspect you’d need a fuller, richer Pinot with most commercial black bean sauces.
Image by Larisa Blinova at shutterstock.com
The best wine pairings for lasagna
A traditional lasagna or lasagne, however you like to spell it, is the ultimate comfort food, a multi-layered pasta dish that traditionally combines silky pasta, savoury meats, creamy sauces, and bubbling cheese into one irresistible dish.
It’s generally a dish with which I like a glass of red wine but with so many variations on the basic recipe these days, there’s no single one-size-fits-all pairing.
In this brief guide, I’ll explore the best wines to pair with different styles of lasagna, some of which may surprise you!
Top wine pairings for lasagna
Classic meat lasagna
Basically you can go for the same type of wines as you would for a spaghetti bolognese though as the cheese sauce tends to make the dish a bit richer you might want to go for slightly more full-bodied reds. Maybe a modern style Tuscan red rather than a classic Chianti or a southern Italian or Sicilian red like Nero d’Avola or Primitivo. Barbera is a good pairing too as are Italian grape varieties such as sangiovese from elsewhere.
Outside Italy, I found this saperavi to be a great match with lasagna. A rioja crianza, a medium-bodied cabernet sauvignon or a zinfandel would be a great pairing too as with this ox cheek lasagna.
Vegetable lasagna
It makes sense to choose a wine pairing for vegetable lasagna that suits the vegetables that are in it. If it includes roasted Mediterranean vegetables such as tomatoes, peppers and courgettes a gutsy Languedoc or Roussillon red would be a good match.
If it includes spinach or chard, a dry Italian white like a Gavi might be a better pairing while a pumpkin or butternut squash lasagna would suit a richer white such as a viognier or oak-aged chardonnay.
Mushroom lasagna works well with either white or red wines such as pinot noir. With a lasagne vincigrassi, a particularly opulent recipe made with porcini and cream (yes, it is as delicious as it sounds!) I’d drink a creamy white burgundy or other chardonnay (see for example my Match of the Week: Vincigrassi and Saint-Aubin).
Seafood lasagna
Choosing a wine for a seafood lasagna is similar to picking a wine for fish pie as you can see from this recipe for a smoked salmon and spinach lasagna. Try a smooth creamy chardonnay, chenin blanc or a fuller Italian white such as a Soave.
Wines to match different pasta sauces
What wine should you pair with your favourite pasta?
As you might guess it depends on the sauce rather than the pasta shape. From rich and meaty ragùs to zesty herby pesto, each sauce has its own unique character that suggests a different wine pairing. That said I like to pair Italian wine with pasta wherever possible as it suits it so well and isn’t too full-bodied or alcoholic.
In this guide, I’ll walk you through the best wine pairings for six popular styles of pasta sauce, from the classic tomato-based marinara to creamy Alfredo and beyond. Each sauce calls for a different approach: think crisp whites to cut through the richness of a carbonara, or a bold red to stand up to a hearty Bolognese.
What Wine to Match with Different Pasta Sauces
Creamy pasta sauces
To offset creamy sauces (eg carbonara or fettucine alfredo) think Soave, Bianco di Custoza, Pinot Bianco, Sicilian whites and lighter Chardonnay or Chardonnay blends.
Spaghetti Carbonara. Image source: Engin Akyurt
See also six of the best wine matches for spaghetti carbonara
With baby vegetables (primavera) or herbs (verdura): try a crisper Italian whites such as Falanghina, Vermentino or Arneis. Or a Loire Sauvignon Blanc.With mushroom pastas serve Soave, Bianco di Custoza, Lugana or Chardonnay, or a light Merlot or Pinot Noir.
Seafood pasta sauces
Seafood (spaghetti alle vongole, spaghetti with mussels, linguine with crab) need crisp dry whites such as Frascati, Verdicchio, Vernaccia di San Gimignano, Muscadet or Picpoul de Pinet. Crab or lobster sauces can take a fuller white such as a good quality Soave or Chardonnay.
The best wine pairings for spaghetti alle vongole
Photo by tofuprod licensed under CC BY-SA 2.0
Red or tomato-based pasta sauces
Tomato-based sauces include fresh tomato with basil: crisp dry whites such as Pinot Grigio or Verdicchio.
Cooked tomato sauces such as napoletana or marinara): Montepulciano d’Abruzzo or a light Sicilian red.
Meat-based sauces e.g. bolognese, spaghetti with meatballs, sausage-based sauces are a logical partner for Sicilian and Puglian reds (especially Primitivo), Sangiovese, Rosso di Montalcino and inexpensive Barberas. Zinfandel is good too.
Six of the best matches for spaghetti bolognese
Pesto and other cheese-based sauces
Dry whites such as Gavi, Soave or Verdicchio are best with green pesto - you could also try Sicilian whites and lighter Chardonnays).
With red pesto I’d go for a medium bodied red such as Montepulciano d’Abruzzo, Sangiovese or Merlot. It’s a colour thing as much as anything
With cheese-based sauces such as four cheese and Gorgonzola): try crisp dry whites such as Verdicchio, light Chardonnays or light reds such as Teroldego or Merlot.
Spicy pasta sauces
With hot spicy sauces such as arrabbiatta, aglio olio e peperoncino (garlic, oil and chilli) and puttanesca (anchovies, capers and olives) try either a sharply flavoured dry white wine or a rustic Italian red: a Primitivo or Sicilian red or a Zinfandel
The best wine pairings for spaghetti puttanesca
Photo by being0828 licensed under CC BY-ND 2.0
Pasta sauces with pulses
Tuscan reds such as Chianti work well with pasta with beans or lentils (Pasta e Fagioli) or try an earthy, neutral white such as Orvieto or Vernaccia di San Gimignano)Top image by Brent Hofacker at shutterstock.com
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