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The wine glass icons, show the recommended serving temperature °C
Lamb |
Dish |
Cooking Method |
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Wine Style |
Wine Suggestions |
Roast Lamb |
Oven |
16 |
NA |
Reds offering freshness and not too much tannin |
Pinot Noir, Merlot, Loire – Chinon, South West – Buzet, Rioja |
Roasted Rack of Lamb |
Oven |
16 |
NA |
Tannin reds to tackle the roast flavours, robust wines work well |
Pinot Noir, Merlot, South West – Madiran, Burgundy – Mercurey, Rioja |
Confit |
Oven |
16 |
NA |
Silky reds with slight tannin, well built but not too acidic |
Cabernet Sauvignon, Pinot Noir, Burgundy – Côte de Beaune, Loire – Chinon, Bordeaux – Pomerol |
Lamb with White Sauce |
Stove |
NA |
10 |
Quite rounded whites but not overpowering |
Chardonnay, Chablis |
Navarin |
Stove |
16 |
10 |
Favours less tannin-rich, acidic reds, big round whites |
Côtes du Rhone blanc, Châteauneuf-du-Pape, Beaujolais |
Offal |
Dish |
Cooking Method |
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|
Wine Style |
Wine Suggestions |
Veal and Lambs Liver |
Pan fried |
15 |
NA |
Big reds to counter the flavours of the liver, acidic wines will be metallic – avoid |
Côtes du Rhone, Beaujolais |
Kidneys |
Pan fried |
16 |
10 |
Powerful wines to counter the strong tastes |
Cabernet Sauvignon, Bordeaux – Pomerol, Vin du Jura |
Veal and Lambs Sweetbreads |
Pan fried |
NA |
11 |
Rounded whites, not too woody |
Languedoc, Burgundy – Saint Veran, Alsace – Riesling |
Feet |
Stove |
9 |
10 |
Fruity reds and roses, light whites |
Bandol rosé, Touraine blanc, Anjou rosé |
Tripe |
Stove |
14 |
11 |
Southern whites, quite full flavoured |
Gamay, Pinot Noir, Beaujolais, Mâcon Blanc |
How to use the tables
The tables give a snapshot of the traditional wines, suggested, you serve with Lamb (+ Veal and Lamb offal)
However, the list of possibilities will increase, as will your knowledge. Happy experimenting!
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