Roast lamb, the French main course

Roast lamb is a rustic, convivial dish typical of French cuisine, and a favorite among gourmets. Its tender, pink and juicy meat makes it an ideal Sunday dish. It is seasoned with herbs such as rosemary and thyme.

What to serve with roast lamb?

Pauillac, the essential pairing

Lamb often means Pauillac lamb…and Pauillac wine! Here’s further proof that terroir pairings don’t deceive. With the more pronounced taste of Pauillac lamb, a mature red wine, having matured for a few years and produced on the same terroir, is better suited to reveal the meat’s intense, complex flavor.

Pauillac’s tight tannins and fleshy, rich, unctuous structure make it an ideal partner for lamb. They’re perfect on melting meat seasoned with a tasty jus.

Full-bodied, powerful and robust, Pauillac wines are perfect for roast lamb. It’s this blend of body and elegance, and its exceptional ageing potential, that make it such a sought-after wine. When young, they are marked by a strong tannic presence that enables them to accompany quite tasty dishes. Over time, the tannins become rounder and the aromas more pronounced, acquiring a finer, more delicate character without losing their power.

Côte-Rôtie, a classic pairing

AOC Côte-Rôtie wines are made from Syrah, possibly blended with Viognier up to a maximum of 20%, which is what makes them so special.

Syrah produces powerful, tannin-rich wines, to which Viognier adds finesse, fullness and aroma.

The tannins of Côtes-Rôties, though present, become elegantly silky after a few years of maturing and aging. In good years, this tannic delicacy is accompanied by roundness. This makes them powerful wines that express themselves perfectly with fragrant red meats.

The aromas of red and black fruits, flowers and spices are gently refined over time by ageing in wood, making it the perfect companion for roasted meat.

Fitou: Languedoc in the spotlight

Lamb goes very well with southern red wines like those from Languedoc, which tend to be quite powerful and fleshy.

Carignan is the main grape variety used to make Fitou wines. Its aromas are reminiscent of thyme and laurel. The result is a well-colored wine with a supple texture, full-bodied, dense, powerful and ample.

Sometimes a little firm in the first few months, the tannins gradually become rounder with age, but also with the presence of Grenache Noir, which brings fatness, roundness and warmth. You’ll need to wait a few years before opening a bottle.

Fitou reveals primary aromas of red and black fruits (cherry, blackcurrant, wild strawberry), followed by sweet scents of spices, garrigue and herbaceous notes that complement the seasoning of roast lamb.