{"id":19488,"date":"2021-10-28T11:29:53","date_gmt":"2021-10-28T10:29:53","guid":{"rendered":"https:\/\/www.vinispi.com\/what-to-drink-with-roast-lamb\/"},"modified":"2024-04-08T16:46:49","modified_gmt":"2024-04-08T15:46:49","slug":"what-to-drink-with-roast-lamb","status":"publish","type":"post","link":"https:\/\/www.vinispi.com\/en\/what-to-drink-with-roast-lamb\/","title":{"rendered":"What to drink with roast lamb?"},"content":{"rendered":"

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Roast lamb, the French main course<\/h2>\n

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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.<\/span><\/p>\n

What to serve with roast lamb?<\/h2>\n

Pauillac, the essential pairing<\/h3>\n

Lamb often means Pauillac lamb…and Pauillac<\/a> 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.<\/span><\/p>\n

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. <\/span><\/p>\n

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. <\/span><\/p>\n

C\u00f4te-R\u00f4tie, a classic pairing<\/h3>\n

AOC C\u00f4te-R\u00f4tie<\/a> wines are made from Syrah, possibly blended with Viognier up to a maximum of 20%, which is what makes them so special.<\/span> <\/span><\/p>\n

Syrah produces powerful, tannin-rich wines, to which Viognier adds finesse, fullness and aroma.<\/span><\/p>\n

The tannins of C\u00f4tes-R\u00f4ties, 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. <\/span><\/p>\n

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

Fitou: Languedoc in the spotlight<\/h3>\n

Lamb goes very well with southern red wines like those from Languedoc, which tend to be quite powerful and fleshy.<\/span><\/p>\n

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

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. <\/span>You’ll need to wait a few years before opening a bottle.<\/span><\/p>\n

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.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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#Cabernet -Sauvignon<\/a>#Carignan<\/a>#C\u00f4te-R\u00f4tie<\/a>#Fitou<\/a>#Food & Wine<\/a>#Merlot<\/a>#Pauillac<\/a>#Syrah<\/a><\/div>[vc_empty_space]Array[vc_empty_space][vc_empty_space]
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