Lamb Roast

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

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 · 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.

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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 · 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.

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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 Slow Roasted Lamb · Roast Leg Of Lamb · Lamb Roast With Mint Sauce +8 more Slow Roasted Lamb · Roast Leg Of Lamb · Lamb Roast With Mint Sauce · Herb Roasted Rack Of Lamb · Roasted Lamb In Fresh Coriander · Roasted Leg Of Lamb With Feta · Roasted Rack Of New Zealand Lamb · Grill-roasted Rack Of Lamb In Red Mole · Roast Leg Of Lamb With Potatoes And Onions · Roast Leg Of Lamb With Rosemary And Garlic · Lamb Tenderloin, Duchess Potato And Roasted Vegetables

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Lamb Roast Garlic · Garlic Lamb Roast · Roast Garlic Lamb +7 more Lamb Roast Garlic · Garlic Lamb Roast · Roast Garlic Lamb · Roasted Lamb And Fennel · Roast Lamb With Ratatouille · Roasted Garlic Leg Of Lamb · Lamb Witht Hazelnut And Roasted Garlic · Roast Leg Of Lamb With Rosemary,garlic And Dijion Mustard · Herbed Roast Rack Of Lamb And Daupinoise Potatoes And Ratatouille · Seared Rack Of Lamb With Saint Andre Whipped Potatoes, Ratatouille And Roasted Tomato Coulis

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 · Full · Dry

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

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Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

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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 · Grill-roasted Rack Of Lamb In Red Mole · Crown Roast Of Lamb With Rosemary And Oregano +3 more Roasted Lamb With Herbs · Grill-roasted Rack Of Lamb In Red Mole · Crown Roast Of Lamb With Rosemary And Oregano · Herbed Roast Leg Of Lamb With Roasted Onions And Potatoes · Roast Leg Of Lamb On A Bed Of Potatoes And Wilted Greens · Green Olive, Lemon, And Garlic-roasted Leg Of Lamb With Potatoes And Pan Gravy

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Lamb Roast · Roast Leg Of Lamb · Herb-roasted Lamb With Port Sauce +3 more Lamb Roast · Roast Leg Of Lamb · Herb-roasted Lamb With Port Sauce · Moroccan Style Roasted Leg Of Lamb · Roast Leg Of Lamb With Mustard And Red Wine Sauce · Lamb Tenderloin, Duchess Potato And Roasted Vegetables