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WINE FOR LAMB

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WINE FOR LAMB

So it’s not likely to be a midweek meal but we couldn’t let Easter go past without talking about wine to go with the traditional lamb roast.

How you're cooking your lamb this Easter has quite a big effect on the flavour; if you’re flush enough to be having cutlets, cooked nice and pink, the flavours are fairly ‘delicate’ and so needs a wine with a lighter touch. If you’re doing a big shoulder or leg, slow roasted with a ton of garlic and herbs, then the wine will need to match up to those big flavours.

What’s most important however is that if it’s a big Easter gathering of family and/or friends, everyone enjoys what’s on offer & the ‘vino doth flow’. So above any flavour matching, an all round drinkability is a must. Oh and red, it really should be red.

HERE'S OUR TOP 4 RECOMMENDATIONS FOR PAIRING WINE WITH LAMB:

SPRING LAMB OR CUTLETS

For the more premium cuts of Lamb, where you’re likely to enjoy them pink, a lighter red is the best way forward. Our favourite light red grape is Pinot Noir. Its thin skins mean lower bitter tannins to keep most people happy, and its preference of slightly cooler weather means as well as loads of red fruit flavours, there’s plenty of refreshing acidity that will cut through any fatty flavours.

ROAST LEG OR SHOULDER

If you're going for the more traditional lamb roast then we can try something with a bit more punch, however we still want it to be user friendly, no point blowing grannies pop socks off. What we call ‘Bordeaux blends’ (Wines made from the traditional Bordeaux grapes; Merlot, Cabernet Sauvignon, Cab Franc & Carménère) work well, but you don’t have to go to expensive Bordeaux to find them.

 

GARLIC & HERBS

If you’ve gone extra on the rosemary, plugged it with enough garlic to take out Dracula, or perhaps stuffed & rolled the joint with bags of mediterranean flavours then it’s a good idea to find a wine that matches up to that taste sensation. Reds from the South of France or Italy grow alongside wild rosemary & oregano, sucking up all the flavours, and are a great match for heavily herbed/garlic’d roasts.

BARBECUED OR GRILLED

If you’re lucky enough to be breaking out the Weber this Easter, there’s nothing quite like low and slow barbecued lamb. All of the above wines will go well with your grilled lamb but if there’s smoke then one grape in particular has to be present. Syrah (Shiraz). Originally from the Rhône region of France, its big powerful reds are said to have a ‘smoked meat’ flavour to them…that’ll do nicely.

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