Lamb and wine are a must: These wines taste great with lamb

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Lamb to me means spring, Easter roast, barbecue fun and the memory of an unforgettable night. Have you watched the comedy “My Big Fat Greek Wedding”? Then you can imagine what happens when a whole lamb is roasted over an open fire in the front yard in the country’s Husli neighborhood.

Neighbors mocked the “shocking” scene at the steakhouse. The lamb wasn’t ready to eat until late at night. For this reason, plenty of Greek wine was drunk while the guests’ stomachs were still empty. The children who were there at the time still call the feast “the big meat evening.” Plants in the front yard fell victim to flying sparks.

Strong wines with tender lamb meat

Tender meat can also be prepared in a less archaic way. A baked leg of lamb is perfect at Easter. The spicy dish, prepared with garlic, rosemary, thyme and plenty of pepper, requires strong red wine.

An earthy Syrah from the Rhone Valley is a perfect classic. Ether spicy Shiraz from Australia goes very well when served with mint sauce with gigot. If the leg is marinated in salted lemon puree overnight, Pinot gris or Grüner Veltliner from the Austrian Danube Valley, with its strong, melting flavor, provides a nice counterpoint.

Combinations with oriental lamb dishes

The more different spices on the meat, the more complex the possible combinations with wine. The powerful bouquet of South Tyrolean Traminer dominates the variety of flavors of lamb curry prepared with fresh ginger, cumin and a touch of cardamom. Satay skewers with peanut sauce go well with Pinot Blanc or young, fruity red wine.

Source : Blick