Pairing lamb with wine can be tricky: The gaminess of the meat can overwhelm many wines, and its earthier flavors can be difficult to pair with the fruit-forward reds that so many Americans seem to love. The solution, then, is to find wines with meaty flavors that will compliment—and, to some extent, echo—those of the lamb. To that extent, you can always go with a red Burgundy: These pinot noirs have a certain earthy funkiness that is just beautiful with lamb. Or you can go with something more assertive, like a Syrah-based red from the Northern Rhone (like Hermitage) or a grenache-based one from the Southern Rhone (like Chateauneuf-du-Pape). They will obviously offer different flavor profiles, and therefore bring out different aspects of the meat, but they will both certainly compliment it, and, indeed, make it taste even better than it already does.
Food & Wines
Lamb
