A quick guide to matching wines with lamb this Easter

Posted on 23/03/2016 08:17, by Emma Newman-Young


Easter is just around the corner, and here at Thompsons of Smithfield, we like to ensure that the wine rack is fully stocked for the festivities ahead. A good bottle of red is the perfect addition to the season’s favourite meat, lamb – ‘but which one?’ we hear you cry! Take a gander below at our quick guide to choosing the right wine to go with your lamb, whichever way you have it.

For more delicate lamb dishes (rack of lamb, lamb noisettes, spring lamb stew) we like to opt for a light and juicy pinot noir.

For your hearty shoulder or leg of lamb, you could go for an aged Bordeaux from France or mature Rioja from Spain.

But if you’re a fan of more fruity styles of red wine, look to Chilean Cabernet Sauvignon or Merlot.

For classic British dishes like a good old Lancashire hotpot or a shepherd’s pie, a red Bordeaux or a similar blend of Cabernet Sauvignon, Cabernet Franc and Merlot will offset it beautifully.

Chianti Classico is a great match for Italian-style lamb marinated with garlic and rosemary, as its zingy acidity offsets the slight fattiness of the lamb.

Match hearty dishes (Kleftiko, Lamb Casserole or Irish Stew) with big reds from Pauillac, Haut Médoc and Médoc or Petits chateaux and Crus Burgeois or Rioja.

Alternatively you could opt for New World Bordeaux wines such as Cabernet Sauvignon-Merlot blends from Argentina, Chile, South Africa and Australia.

Shiraz is a great pairing for rich, smoky barbecue flavours with a hint of spice.

If you’re serving your lamb in a creamy sauce, a nice rich white wine could also do the trick. Try an oaked Chardonnay or a rich Chenin Blanc.

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