LAMB
General InformationLamb can be a delicate yet intensely earthy and gamey meat. It pairs well with many a wine, but to narrow that pairing down you must look at how the lamb will be cooked, how long it will be cooked for and how old the lamb was when butchered. Happy medium is the way to go with your red wine pairings. Medium bodied wines with balance in tannins, acids and balanced fruit and earthy tone will be a well complimenting wine. You will want to look at the herbs and sauce base that the lamb may be cooked in, which will call for a change in the balance of the wine as well as addition of flavors in a wine. The younger the lamb is when butchered, the older the red that should be used.
In Depth PairingThe classic pairing for Lamb is a Bordeaux red wine. This is a savory wine with many earthy notes, good firm tannins and acidity which all match the nature of lamb. A roast lamb, lamb shanks or grilled lamb, especially with rosemary, garlic and butter, will pair great with a Cabernet Sauvignon, or Merlot. The best region to choose the wine from include Australia and France. A younger bordeaux, Cabernet-Merlot blend, Rioja, Chianti Classico or Rhones red also pair well.
If BBQ lamb is the style, turn to a savory Malbec, a spicy Shiraz. If that char grilled or barbequed lamb is spicy try a Chilean Cabernet, a South African Pinotage, an Australian Shiraz. Tannins clash with heat and is best to stay away from oaked wines with spicy dishes. White wines might fit the bill best here with an Alsace Pinot Grigio If the bbq marinade is made in greek style with herbs and lemons look for a wine with a bit less fruitiness and more acidity such as Chianti, Barbera, a dry rose or an Assyrtiko. If the lamb is made into greek kabobs, turn to more new world wines with their fruit forward flavors. Try a Pinot Noir, Cabernet Sauvignon. For a European lamb stew or pot pie, look to less tannic reds that have not been touched by oak. Côtes du Rhône Villages, a Beaujolais or a younger Bordeaux will do the trick. For a more exotic stew such as tangine, turn to more robust reds but still keep the tannins low. Look to Rioja. For an Italian styled lamb dish with tomato sauce base, look to a red rich in acids or tannins such as Nebbiolo, Barolo or Barbaresco. For a Lamb Kofta (meatballs), or Lamb Moussaka, turn to Grenache, a spicy Shiraz or Viognier or even a tempranillo A young milk fed lamb is more delicate in nature and will need a finer wine of older vintage where tannins have been mellowed and fruits have been matured. Look to a Burgundy, Rioja, or Bordeaux of age and fine quality. For an indian styled lamb dish such as lamb curry, match the spiciness with softer fruit flavors of a Pinot Noir or Tempranillo. |
Reference:
Berry Bros & Rudd @ bbr.com
Matching Food and Wine @ matchingfoodandwine.com
The Australian Wine @ theaustralianwine.com.au
Berry Bros & Rudd @ bbr.com
Matching Food and Wine @ matchingfoodandwine.com
The Australian Wine @ theaustralianwine.com.au