Traditionally, red wine with meat and white with fish are no longer flexible enough to accommodate the multi-cultural taste influences that modern cuisine reflects. Common sense dictates that every wine experience should start with taste. When pairing food and wine, you should keep in mind that you are trying to find balance and harmony – balance between flavours, textures, intensity and taste. To increase your chances of a successful match, consider how the food was prepared, seasoned, the texture and also any accompaniments. Food and wine has its own flavour and texture, so too does every palate. So please use this tool as a guide only. There are no hard and fast rules, rights or wrongs. Just experiment to find your matching ideas.
Roast leg of lamb deserves a ripe, premium minty Cabernet Sauvignon or Cabernet Merlot blend. Just avoid the mint sauce !! Lamb roasted with fresh thyme and garlic is delicious with a full bodied, fine Shiraz or Cabernet Shiraz Blends. Cold lamb deserves a refined, lightly Oaked Chardonnay or a low tannin, soft Cabernet Merlot.
A vibrant, youthful Cabernet Shiraz will partner lamb chops grilled with a herb and mustard crust. A herb and garlic crust requires a more mature minty Cabernet Sauvignon, or a more French style Cabernet / Shiraz. The Shiraz Cabernet needs some Cabernet Blends with some bottle – aged.
A lamb casserole cooked the old fashioned way, with hearty beans and root vegetables with herb dumplings, is quite heavenly. Serve savoury, non tannic Cabernet and Merlot blend, Shiraz Mourvedre or soft fruity Chardonnay Blends. Lamb slowly cooked in red wine deserves a more fuller bodied Cabernet Merlot / Shiraz or a mellow Cabernet Shiraz.
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, we believes that a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for lamb prepared with saltier, sharper and more savory marinades.
Serve a soft Merlot or a Simple Red blend with a Sheperd’s Pie. Choose a riper, savoury Pinot Noir or a fruity Cabernet that is low in tannins to accompany dishes like Moussaka.
Pick one that emphasizes the fruit flavours not tannins. A young Shiraz would do just fine, or maybe a Pinotage / Shiraz Blend. Bold & impressive, a Pinot Grigio sets the scene, add some Basmati rice or a flat bread and a Viognier really gets your tastebuds on the move!
Lamb, generally speaking, is an immensely wine-friendly meat, and when it’s lightly flavored with herbs, garlic and olive oil, it’s even more suited to red wine. Rich and intense, but very nicely structured Napa Valley Cabernet wine’s are sweet & spicy the flavors pair well with everything on the skewer, not just the lamb. Surprisingly soft, Zinfandel works especially well with the peppers and mushrooms on the kebabs.Why not try a Chilean Cabernet, this wine’s dark berry fruit flavors and leathery undertones proves a perfect compliment to the kebabs.