Wine & Food

Snooth User: Anthony Proctor


Posted by Anthony Proctor, Jan 25, 2010.

What wine/s pair well with lamb???

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Reply by John Andrews, Jan 25, 2010.

Personally, I've been doing with medium body red. I've been going Syrah/Shiraz, Malbec or lighter style Cab.

Reply by amour, Jan 25, 2010.

Depending on the manner of preparation, you have
a range of choices suggestions are....

Beaune wines......Savigny Les Beaune

Wines of Lebanon.....Chateau Musar 1997 or 1998

Crozes-Hermitage or Hermitage


A Bandol may be great !....especially if it is a roasted Leg of Lamb

With lamb chops, you may like a Merlot.......I cannot avoid suggesting Golden Kaan (Merlot) from South African (Western Cape).

Usually with a lamb stew, one may like to have a full-bodied Cabernet Sauvignon.

Will be back with more ideas.

Do not forget an affordable Malbec from Argentina or CAHORS/France.


Reply by amour, Jan 25, 2010.

2006 Maison Champy Savigny-les-Beaune Aux Fourches
This wine is available at a reasonable price from K&L.
They use organic and bio-dynamic practice at Maison Champy.
This is a single-vineyard wine , a feature which I adore!
It needs decanting and will age lay one down
for a future lamb meal as well as drinking now!
This fellow has punch and I mean it.

If you want to spend $32. US, then I will give you a NICOLAS POTEL.
I enjoy the wines from Nicolas Potel. This wine needs decanting for about one hour.
It is 2006 Maison Nicolas Potel Savigny-les-Beaune 1er Cru "Les Marconnets"

Good Luck!

Reply by sbelomy, Jan 25, 2010.

I think it depends on the sauce. If you're going "gamey", e.g. a lamb or veal stock/reduction/glaze (not using the French culinary terms), then yes, I agree with the choices of Syrah, Malbec, or light cabs. But if going with my favorite, a dried cherry reduction sauce, then I like Pinot Noir, or any a lot lighter red, e.g. some Rhones, Italians, Spanish.


Reply by amour, Jan 25, 2010.

The strength of the sauce and the method of preparation and the cut...all do
matter to varying degrees if you want a near perfect match!

Reply by dmcker, Jan 25, 2010.

There's a wide range of wines that pair with lamb. Depending on the preparation a better question might be what wine *doesn't* pair with lamb? ;-) (And I assume we're talking about lamb here, not mutton). With a Moroccan tajine or a wine and milk marinated/poached stew dish even whites like an Alsation gewurtztraminer or German riesling will work. More traditionally you'll see reds proposed, and I've had great matches with pinot noir from Burgundy, cabernet sauvigon, merlot, cabernet franc and their blends from Bordeaux (or the Loire), tannat or malbec from Languedoc-Rousillon, syrah, grenache or their blends from the northern and southern Rhone, and even a nicely aged Brouilly or other gamay from within Beaujolais --and that's only in France. You'll find the same story in Spain (I've had great roast lamb or kebabs with tempranillo or even sherry) and Italy (one of my favorite meals on this earth is braised lambshanks with either a Barolo or a large Tuscan sangiovese), but with different varietals to name. And of course their transplants grown in New World areas like California or Australia/New Zealand (where a *lot* of lamb is consumed with wine; I'll skip the jokes about Kiwis and their sheep ;-) ).

So the big question, that sbelomy and others have already asked, is how do you plan to cook the lamb? Secondarily but also important, is what kinds of wine do you like? And thirdly, what kind of budget do you have for the meal? With the wide range of possibilities out there, all these factors come into play....

Reply by amour, Jan 25, 2010.

Lamb Chops with a great BAROLO.......yes dmcker....quite hearty...once upon a time...!
I eat more delicately now and the height for me would me a pink lamb roast with a light mint jelly and therefore a soft ROSE CHAMPAGNE .......believe it or not ...
BY the way, my favourite is, of course, Welsh Lamb, when in England,
New Zealand lamb is also good...
But the question is ..."WHAT DOES OUR CLIENT WANT?"

Reply by amour, Jan 25, 2010.

If you are spending more than about the famous ANTINORI TIGNANELLO 2006......80%Sangiovese 10% cabernet Sauvignon 5% Cabernet Franc......and quite
sophisticated.....about $90.US

(2004 was better)

I await my client's instructions !

Reply by calkundera, Jan 25, 2010.

roasted lamb goes well with many of the reds from rioja.

Reply by sonicfallout80, Jan 25, 2010.

Bordeaux. Bordeaux goes better with Lamb than any other meat. As a wine steward, I pair Bordeaux's with lamb when doing chef menu's all the time. It's a match made in heaven.

Reply by zufrieden, Jan 25, 2010.

Make sure it is a fine red Bordeaux - preferably from a good vintage and in the prime of its life. This applies to traditional roast lamb and chops as well. There are so many properties that could be recommended that I leave it to you to choose one from your own experience. In general, though, I would suggest a classified growth or one of the better Cru Bourgeois or Cru Exceptionnel.

Reply by dirkwdeyoung, Jan 25, 2010.

I recommend a nicely aged Beaune. Ideally a leg of lamb des Pres Sales.

Reply by Gregory Dal Piaz, Jan 26, 2010.

Red wine.

No seriously.

I think almost all red wines go with Lamb. It is the great equalizer.

I think I need to put together a dinner: Red wines with lamb and see if any actually are not improved by the pairing.

Now I'm thinking of Lamb, and red wine, and it's only 9:30 in the morning.

Is it the breakfast of champions?

Reply by amour, Jan 26, 2010.

I guess we could go on and on ad infinitum!

There is also a lot on the internet....suggestions galore....

Be it Pyrennes lamb, Welsh or anywhere seems that
most are suggesting pairing lamb with Syrah.

For simple roasted leg of lamb seasoned with
rosemary, the verdict is definitely Bordeaux reds!

I am cooking lamb tonight and pairing with my
darling Volnay.

Reply by GregT, Jan 26, 2010.

I agree w Greg and dmucker. I can't think of any red wine that doesn't work with lamb. For me it's simply the very best meat for red wine. The method of preparation can make a difference because whatever sauces or flavorings you use will affect the taste, but it's about the best match for most things. If you think about the mountainous areas in Europe where much wine was grown, fairy often they had lamb in those places. Greece, Spain, much of France, Italy and so on.

Last night I had lamb and we also had 1996 Rioja, 1996 Washington cab, 1999 Chateauneuf du Pape. Every one was perfect with the meat.

Reply by dmcker, Jan 26, 2010.

I'm sure a '96 Les Forts de Latour would've been just fine, too... ;-)

Reply by Gregory Dal Piaz, Jan 26, 2010.

Or 86 Latour.

I think I will organize a dinner around Lamb at a restaurant only a few blocks from here. Maybe 5 courses, 2 wines per course. Sounds like a good idea.

Reply by dmcker, Jan 26, 2010.

Spring lamb is always a good theme. I'm currently on a small cabernet franc kick, if mostly in right bank blends, though I do manage to sneak in a few Loire. Just bought some lamb shanks yesterday to have with a couple of them, leftovers with something from Tuscany.

Would be great to hear your and your group's reaction to a range of wines with that lamb, Greg.

Reply by lazzarello, Jan 26, 2010.

2006 Saint-Emilion Grand Cru did well last sunday.

Reply by IKAL 1150, Jan 27, 2010.

Thumbs up to the Malbec suggestions and would also recommend a nice Chimichurri for the lamb.

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