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Posted to alt.food.wine
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2001 Font de Michelle CNdP
lleichtman > wrote in news:e038b785-7ad8-4db3-
:
>
> Your last comment makes for interesting discussion as I do find that
> many red wines don't pair well with lamb. Zindfandel seems to
> overwhelm lamb and Cali wines with big oak also tend to do so for me.
> I do like CdP with lamb though.
Oh, I am surprised now. I share the idea that most red wines that I drink,
go well with lamb, specially when thinking classic regions (to me, that
means Bordeaux, Bourgogne, Chinon, Rioja, Ribera del Duero, Toscana and
Piamonte).
Actually, when I want to enjoy a really good bottle of wine from this
regions, I end up with a grilled steak and/or roasted lamb. I even try not
to add anything sweet (e.g. roasted vegetables such as leek, carrots, etc)
because I find it makes the dryer wines taste sour.
There is another category of wines, which are usually heavy on oak and bear
higher alcohol levels, that I think can go better with dishes that have a
sweet component, and plainly roasted lamb can usually be too soft a flavour
for that wines.
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