Lamb And Mint

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.

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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 · 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 Lamb And Mint · Rosemary And Mint Lamb Shank · Minted And Spicy Lamb Chops +1 more Lamb And Mint · Rosemary And Mint Lamb Shank · Minted And Spicy Lamb Chops · Braised Lamb Shanks With Rosemary And Mint Sauce

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.

Works with Lamb And Mint · Rosemary And Mint Lamb Shank · Minted And Spicy Lamb Chops +1 more Lamb And Mint · Rosemary And Mint Lamb Shank · Minted And Spicy Lamb Chops · Braised Lamb Shanks With Rosemary And Mint Sauce

Red · Medium · 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 Roast Racks Of Lamb With New Potatoes And Mint Pesto · Roast Leg Of Lamb With Mint, Garlic, And Lima Bean Purée

Bordeaux's Left Bank — Cabernet Sauvignon-dominated blends with structure, gravel, and the patience to age. The classic claret profile.

Works with Roast Racks Of Lamb With New Potatoes And Mint Pesto · Roast Leg Of Lamb With Mint, Garlic, And Lima Bean Purée

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Red · Full · Dry

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

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

Red · Medium · Dry

The original Bordeaux region — gravelly soils producing both Cabernet-led reds and serious Sauvignon-Semillon whites. The reds are leaner and more savory than the Médoc.

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.