Grilled with rosemary, garlic, thyme, and mabye some mint.
2007-09-07 03:51:44 · 9 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
Definitely NOT Pinot Grigio....OMFG...
Actually just about any medium bodied red wine with a bit tannic backbone would go well with this dish. I would be inclined to have a Cab, Merlot, Syrah, or even a Zinfandel (red NOT white).
2007-09-07 06:56:05 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Ahh, a classic. If you are entertaining and want more than one bottle of wine that wont hamper your check book, try Australian Shiraz. Lamb is so flavorful, Aussies make robust fruity reds that are not too acidic or too pretentious. The fruits typically wash the fat and flavors of the meat out quickly, while allowing the other delicate flavors of the herbs to sit pretty. Typically you can find a nice Western Australian wine for under 20 bucks. Western wines tend to have big fruits and lots of pepper on the nose. Cheers.
2007-09-07 11:37:53 · answer #2 · answered by Ms. Birdy 2 · 0⤊ 0⤋
I, too, would suggest a medium bodied red wine. You want something to complement the lamb & herbs, not compete with it, as a hearty red would do.
White is just not the right match for lamb, but a rose`/blush could be, especially if you will have guests that just don't care for red.
I would consider a Sangiovese or Chiati.
2007-09-07 14:34:55 · answer #3 · answered by American Girl 3 · 0⤊ 0⤋
I cannot remember the name of it for the life of me but go to www.foodnetwork.com and look under Everyday Italian and the episode name is Wine Tasting Party. There's two wines listed on the bottom that work VERY well for this.
Ah, here they are:
RECOMMENDED WINE #1: Boroli Barolo 1998
REGION/ORIGIN: Barolo, Piedmont
GRAPE/VARIETAL: Nebbiolo
RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
REGION/ORIGIN: Montepulciano, Tuscany
GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
2007-09-07 11:00:00 · answer #4 · answered by blanquettedeveau 4 · 0⤊ 0⤋
Grilled Lamb is usually paired with 'red' wines....Lambrusco, Chianti, and it really depends on the type that you like, a dry red, soft red or maybe a sweet red (but not to sweet)
2007-09-07 11:04:06 · answer #5 · answered by jonni_hayes 6 · 0⤊ 3⤋
I love wine-all kinds---when of your best with lamb is a nice red wine.......
2007-09-07 11:01:03 · answer #6 · answered by Lisa S 3 · 0⤊ 0⤋
I would think a nice Cabernet Savignon would stand up to all those strong flavors.
2007-09-07 11:35:51 · answer #7 · answered by Oz 7 · 0⤊ 0⤋
Unless you are dining with wine snobs, any good red wine will do, and plenty of it.
2007-09-07 12:26:11 · answer #8 · answered by lpaganus 6 · 0⤊ 0⤋
Pino Grigio, you cant go wrong.... Salute'
2007-09-07 10:59:38 · answer #9 · answered by Anonymous · 0⤊ 3⤋