On Mar 6, 10:53*am, santiago > wrote:
> 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.

I could not have said it any better Santiago.