I wasn’t aware that lamb had a season, but apparantly it is spring. Lamb has long been a very versatile meat to pair with wines, but sometimes is overlooked. Rhone reds (origins from France’s Rhone Valley) from Grenache and Syrah to earthy blends of these varietals are a favorite of mine to pair with this rich, almost sweetly flavored and earthy red meat. Remember that when pairing wines with foods, one of the most important considerations is in the sauce of the dish. Hence why these rules of varietal – meat category can be silly. Try an oven roasted, herb dusted lamb with our 2006 Santa Barbara Winery Grenache.
Here is an excerpt and link to the full article of a fun article I found on pairing lamb with red wines, remarking on its versatility.
Spring is lamb season. That in turn means it’s wine season, as lamb is the most wine-friendly meat. It pairs beautifully with Cabernets, Rhônes, and—my newest discovery—Pinot Noir.
A classic Cabernet’s minty/herbal side goes with the grassiness of lamb (which, traditionally, can be served with a mint sauce), while Rhône reds (the grape is usually Syrah or Grenache) often possess an earthiness that flatters lamb’s meaty complexity. But Pinot Noir illustrates an important lesson of food-and-wine pairing: It’s sometimes better to go for contrast than harmony.
Click here for the full article at Chow.com
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
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