Herb Lamb

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

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Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

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Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Herb Lamb · Herb Lamb Chops · Herb-crusted Lamb Cutlets +4 more Herb Lamb · Herb Lamb Chops · Herb-crusted Lamb Cutlets · Parmesan Herb Crusted Lamb Chops · Herbed Roasted Leg Of Lamb With Potatoes · Lamb Loin With Lentil And Baby Herb Salad · Dijon And Herb Crusted Rack Of Lamb With Cherry Demi

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Works with Herb Lamb · Herb Lamb Chops · Herb-crusted Lamb Cutlets +4 more Herb Lamb · Herb Lamb Chops · Herb-crusted Lamb Cutlets · Parmesan Herb Crusted Lamb Chops · Herbed Roasted Leg Of Lamb With Potatoes · Lamb Loin With Lentil And Baby Herb Salad · Dijon And Herb Crusted Rack Of Lamb With Cherry Demi

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

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Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Works with Roasted Lamb With Herbs · Herbed Roast Leg Of Lamb With Roasted Onions And Potatoes · Grilled Butterflied Leg Of Lamb With Lemon, Herbs, And Garlic

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Herb Crusted Rack Of Lamb · Herb Roasted Rack Of Lamb · Parmesan Herb Crusted Lamb Chops

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Roasted Lamb With Herbs · Herbed Roast Leg Of Lamb With Roasted Onions And Potatoes · Grilled Butterflied Leg Of Lamb With Lemon, Herbs, And Garlic

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Works with Herb-stuffed Leg Of Lamb · Wine-braised Lamb Shanks With Herbed De Provence

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Works with Herb-stuffed Leg Of Lamb · Wine-braised Lamb Shanks With Herbed De Provence

Red · Medium · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Works with Lamb Herbs · Herb Roasted Lamb

Hermitage's affordable shadow — Northern Rhône Syrah grown on the flat lands below the great hill. Bright, peppery, food-friendly; drinks well young.

Works with Lamb Herbs · Herb Roasted Lamb