Matching Wine with Lamb

jinkybhoy

Hi

Not great at figuring out what kind of wine goes with what.

We're having a rack of lamb for christmas dinner - just with herb crust on it.

We both like red wine but I'd like a suggestion for a good wine to go with it.

I'd normally only get your jacobs creek, lindemanns, Rosemount etc - ie the ones on special most of the time but would pay up to €25 for nice one (that's a lot for me for a bottle:))

Something that I can pick up in my local supervalu or dunnes - I live out in the sticks and dont want to have to head into a specialist wine merchant on obscure street in dublin city centre on christmas eve:)

Thanks for the help

ntlbell

I'd tend to just go with what you like.

I normally drink

Marqués de Riscal roja

or a Faustino 1

and bar fish for me they go with pretty much everything.

"matching" wines can be a bit of cods wallop imo

gizmo555

I find a good rosé goes really well with lamb.

One of my favourites is Torres Santa Digna Chilean rosé - widely available and well within your budget.


Winery Notes/Critics Reviews

A beautiful pale cherry colour. The aroma is concentrated and powerful, reminiscent of plums and strawberries over a background of grapefruit. A full-flavoured wine with a delicate fruity acidity and outstanding floral flavours (reminiscent of violet and orange blossom). The aftertaste is long and smooth, with excellent balance.

The Wine Spectator, 11.30.2010
87 points
Ripe and juicy, showing a solid core of tasty strawberry, red currant and cherry fruit that stays lively on the finish. (2010 vintage)

jinkybhoy

Thanks for that

Is white wine a no no with lamb then?

Stupid question but do are roses meant to be served chilled?

ntlbell

jinkybhoy wrote: »

Thanks for that

Is white wine a no no with lamb then?

Stupid question but do are roses meant to be served chilled?

I wouldn't say a no no, if it tastes good it tastes good.

I just don't drink much white so I can't recommend one.

Cavehill Red

ntlbell wrote: »

"matching" wines can be a bit of cods wallop imo

That's a pretty philistine answer!
OP, I think it would depend on whether you'll be including much garlic in that herb crust of yours. If so, a Zinfandel would stand up best to it, or perhaps a Chateauneuf du Pape. Otherwise, if no garlic, most complex reds would do the trick. A good aged Rioja reserva would be more than fine. Other options might include a Barolo, a Gigondas or a Ribera del Duero. You want something that will cut through the fat of the lamb while not overwhelming the delicacy of its flavour or your herb crust. But if you're using garlic, then you need something that can handle that too.
It would be an awful shame to splash out on a nice bottle of wine with dinner only to find it so delicate that is is overwhelmed by the garlic or equally, so robust and tannic that it dominates the flavours of the meat. In such a situation, you might not think that matching wine was codswallop at all!

gizmo555

jinkybhoy wrote: »

Stupid question but do are roses meant to be served chilled?

Not stupid at all, as the saying goes the only stupid question is the one that isn't asked.

Yes, it should be chilled, but not too much. About 10 degrees C. Too cold and you won't be able to taste anything. Your fridge should be about 4C, so if for example you have the wine in the fridge overnight, take it out 20 or 30 minutes before serving.

jinkybhoy

there will be some garlic in it so a zinfandel seems to be the suggestion.

Any good recommendations - the only zinfandel i remember having was the lidl brand and wasn't overly impressed.....probably coz it was only 4.99!!!!

Cavehill Red

jinkybhoy wrote: »

there will be some garlic in it so a zinfandel seems to be the suggestion.

Any good recommendations - the only zinfandel i remember having was the lidl brand and wasn't overly impressed.....probably coz it was only 4.99!!!!

Wine Ireland recommend this one from Simply Wines, but I'd be more inclined to go up the ladder a notch and try this one from O'Briens.

jinkybhoy

Cavehill Red wrote: »

Wine Ireland recommend this one from Simply Wines, but I'd be more inclined to go up the ladder a notch and try this one from O'Briens.

Thanks for the suggestions - i like the look of the o briens one.

Cavehill Red

jinkybhoy wrote: »

Thanks for the suggestions - i like the look of the o briens one.

Haven't had it myself, but it looks like it would definitely do the trick. From a great winemaker too.

Slaphead07

Try a Vacqueras (a real one, not a supermarket "bargain") or a Beaujolais Cru.

ntlbell

Cavehill Red wrote: »

That's a pretty philistine answer!
OP, I think it would depend on whether you'll be including much garlic in that herb crust of yours. If so, a Zinfandel would stand up best to it, or perhaps a Chateauneuf du Pape. Otherwise, if no garlic, most complex reds would do the trick. A good aged Rioja reserva would be more than fine. Other options might include a Barolo, a Gigondas or a Ribera del Duero. You want something that will cut through the fat of the lamb while not overwhelming the delicacy of its flavour or your herb crust. But if you're using garlic, then you need something that can handle that too.
It would be an awful shame to splash out on a nice bottle of wine with dinner only to find it so delicate that is is overwhelmed by the garlic or equally, so robust and tannic that it dominates the flavours of the meat. In such a situation, you might not think that matching wine was codswallop at all!

I was just explaining where I'm coming from while answering the question.

imo, as in *I* personally think it's nonsense and my recommendation is based on that.

the beer revolu

ntlbell wrote: »

I was just explaining where I'm coming from while answering the question.

imo, as in *I* personally think it's nonsense and my recommendation is based on that.

So anyone who does practise food and wine pairing of finds that particular wines go well with certain foods is, in your opinion, bullsh1tting?

Ellis Dee

Just what wine goes with what is not set in stone, but one combination that my wife and I enjoyed when we visited New Zealand was lamb - bought in a butcher's shop and cooked by ourselves in the "guest kitchen" of a backpacker's hotel - and Mud House white wine. But it was also delightful with a South Island Pinot Noir.:):)

http://blog.wineguppy.com/food-wine-pairings/pairing-wine-with-lamb/

Slaphead07

ntlbell wrote: »

imo, as in *I* personally think it's nonsense and my recommendation is based on that.

Just because you don't understand a subject it doesn't mean nobody else does. That attitude will make learning new things difficlut.

For the record I believe your favourite wine with your favourite food (with your favourite people) is the best match of all but the FACT that some wines go well with some foods should not be brushed aside, and that's what the OP asked.

ntlbell

the beer revolu wrote: »

So anyone who does practise food and wine pairing of finds that particular wines go well with certain foods is, in your opinion, bullsh1tting?

No, If it "works" for them, I can't say their taste buds are "bullsh1tting"

I just think in general it's a non issue, if you like/enjoy a specific bottle for the most part it's going to go well with just about everything.

I only stated this so the OP would understand I wasn't recommending the wines to go specifically with lamb, just that they're two nice wine's and I'd drink them with pretty much anything so the poster understood my point of view before taking any heed to the recommendation.

ntlbell

Slaphead07 wrote: »

Just because you don't understand a subject it doesn't mean nobody else does. That attitude will make learning new things difficlut.

For the record I believe your favourite wine with your favourite food (with your favourite people) is the best match of all but the FACT that some wines go well with some foods should not be brushed aside, and that's what the OP asked.

Don't be so condescending. It has nothing to do with a lack of understanding.

maybe it's just luck that I can enjoy almost any wine I normally enjoy with just about any food. :rolleyes:

Then you go on to say basically what I said?

ntlbell

Slaphead07 wrote: »

Just because you don't understand a subject it doesn't mean nobody else does. That attitude will make learning new things difficlut.

For the record I believe your favourite wine with your favourite food (with your favourite people) is the best match of all but the FACT that some wines go well with some foods should not be brushed aside, and that's what the OP asked.

Ok, so I hand you a bottle of wine, this goes great with lamb.

fantastic, but you think the wine is disgusting. who cares if it goes with lamb now if you don't like it?

Slozer

campo viejo reserva about 10 euro

jinkybhoy

Ellis Dee wrote: »

Just what wine goes with what is not set in stone, but one combination that my wife and I enjoyed when we visited New Zealand was lamb - bought in a butcher's shop and cooked by ourselves in the "guest kitchen" of a backpacker's hotel - and Mud House white wine. But it was also delightful with a South Island Pinot Noir.:):)

http://blog.wineguppy.com/food-wine-pairings/pairing-wine-with-lamb/

Thanks for that link - nicely written and easily understood:)

Slaphead07

ntlbell wrote: »

Ok, so I hand you a bottle of wine, this goes great with lamb.

fantastic, but you think the wine is disgusting. who cares if it goes with lamb now if you don't like it?

If it's disgusting it's disgusting. It doesn't disprove some wines go well with some foods.

Cavehill Red

ntlbell wrote: »

No, If it "works" for them, I can't say their taste buds are "bullsh1tting"

I just think in general it's a non issue, if you like/enjoy a specific bottle for the most part it's going to go well with just about everything.

Let's extend the analogy a little. Many people believe a mint sauce goes well with lamb, being complementary flavours. Let's say I prefer custard. Is it then codswallop for others to recommend that I try it with lamb? Would it be reasonable for me to suggest that others try it with custard if it is likely that very few people would agree with my preference?

P. Breathnach

I think lamb is best complemented by a lightish red. You don't want to overwhelm the meat. In our house, the choice is usually a Fleurie or Saumur Champigny.

ntlbell

Slaphead07 wrote: »

If it's disgusting it's disgusting. It doesn't disprove some wines go well with some foods.

But it's not "disgusting" you just don't like that particular wine, the fact it goes well with lamb for me, is irrelevant to you.

ntlbell

Cavehill Red wrote: »

Let's extend the analogy a little. Many people believe a mint sauce goes well with lamb, being complementary flavours. Let's say I prefer custard. Is it then codswallop for others to recommend that I try it with lamb? Would it be reasonable for me to suggest that others try it with custard if it is likely that very few people would agree with my preference?

We could be here all day going around in circles on this.

If you really like custard, it may very well be the best choice for you with lamb, some people like to put custard creams on bread n butter. If custard cream is what their about why recommend using ham instead?

mikep

Back to the original question...

OP as you mentioned Dunnes/Supervalu, Dunnes were doing Campo Viejo Reserva 2006 for €8...a good bargain and the wine benefits from being decanted. I think this would work well wiht the rack with herb crust and will handle garlic if you are using it.
The current Faustino V (2005) is great in my opinion...needs decanting again though..

Supervalu do a nice chianti riserva at ~ 9.99, can't recall the name at the mo...
Also they used to do Ravenswood Zinfindel which used to be nice...ahven't had it recently though..

As slaphead mentioned a good option is to go with what you know you like....
Wine you like plus food you like plus people you like = happy days!:)

Cavehill Red

ntlbell wrote: »

We could be here all day going around in circles on this.

If you really like custard, it may very well be the best choice for you with lamb, some people like to put custard creams on bread n butter. If custard cream is what their about why recommend using ham instead?

Because the tastes are complimentary is why. Your argument is a philistine one, akin to those people who say 'I like what I like' when confronted with modern art or opera. Similarly, a little knowledge and understanding and thought is required to help educate one's palate. Not everyone can be arsed, and that's fine. But the thread topic is matching wine with lamb, so the OP clearly is interested in matching the tastes.

Samba

If you can stretch the budget a bit more, try a Nuits Saint Georges, it's a nice light red. Alternatively if you want to go for something with more ooomf, try a Chateauneuf du pape, though both are wines that are best enjoyed aged, NSG has a shorter ageing life than the CNDP, so don't go buying a 2009/2010 and expect fireworks, pre 2008 at a bare minimum.

You might have to spend €40 to get a nice bottle of either.

If you can't find anything suitable in the above, I'd suggest something from the Languedoc region, they offer a wide range of light and heavier wines, some are fantastic, some not so great, but they've vastly improved in recent times, unfortunately I fear you won't have anyone on hand to recommend you a good one, so it could be a gamble, having said that wines from that region are generally priced more competitively.

ntlbell

Cavehill Red wrote: »

Because the tastes are complimentary is why. Your argument is a philistine one, akin to those people who say 'I like what I like' when confronted with modern art or opera. Similarly, a little knowledge and understanding and thought is required to help educate one's palate. Not everyone can be arsed, and that's fine. But the thread topic is matching wine with lamb, so the OP clearly is interested in matching the tastes.

I watched you in an argument recently on another thread and you just seem to be doing the same here on this one.

I said nothing about not trying to educate your palate or been to lazy to do so.

I'm interested in wine's I'm not opposed to trying something "new" I just don't base it on food. Is this really such a difficult concept to understand?

The same way when I'm trying beers or whiskey I don't bring food into my choices if it's nice it's nice regardless if goes well with some cheese from bergerac or a fig roll.

I stated this (for the 3rd time) so the poster would understand my position on the recommendation.

the beer revolu

ntlbell wrote: »

I'm interested in wine's I'm not opposed to trying something "new" I just don't base it on food. Is this really such a difficult concept to understand?

I don't think anyone has a problem with that. If it's not for you, it's not for you. Each to their own.

"matching" wines can be a bit of cods wallop imo

It's that bit that upsets people. It suggests that just because you're not into "matching" wines with food that anyone who does is just making it up to seem sophisticated.


Myself, I'm very interested in wine, I age bottles under my stairs and enjoy wine almost exclusively with food. However, I don't think I really have a palate for pairing food and wine but it's hard to not come across good and bad matches every now and again if you drink wine with food.



So, to the OP. The best advise you'll get isn't from random people arguing on the internet, it'll be from a professional enthusiast in an independent wine shop. I know you said you wanted to buy in your local supermarket but it is Christmas after all.

With lamb, I'd like a good Pinot Noir, or if you can get it reasonably, a Spanish Priorat or a nice Super Tuscany but you would want advise when buying such a wine.

I'd avoid big Bordeauxs and Spanish Grand Reservas but there are no hard and fast rules as each wine is different.

So, go to good shop and ask.