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Wine and Lamb

Posted by Jürgen Karwig 21/03/2016 0 Comment(s)

Inspired by this excellent post in Decanter, it's a good time to briefly recommend some wine to go with lamb. The key note is how the lamb is cooked: young and pink or medium / well done.

Young and Pink: The flavours of the meat will not be as overpowering and lighter wines will be well matched. A Pinot Noir or even a Cabernet Franc from the Loire would suit well. 

Medium/well done: Food and wine is all about balance. More meat flavours need a bigger wine to match, otherwise one flavour will overpower the other. Bordeaux reds with Cabernet Sauvignon are a perfect match, but something with a full body works fine too (like a Cabernet Sauvignon blend.)

Fatty Cuts: If the piece of meat is fatty, a wine with high tannin or acidity will work wonderfully, as the wine will give the effect of 'cutting through' the fat. For this effect, wines from the South of France would work, like a Gigondas from the Rhone Valley, or older Riojas or wines from Ribera Del Duero in Spain. The older secondary flavours of the wines will combine beautifully with the savoury flavours of the meat.

Find some of our own suggestions below.

Whatever you eat or drink, enjoy!