Marinated Lamb

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 Marinated Greek Lamb · Yogurt Marinated Lamb · Pomegranate-marinated Lamb +3 more Marinated Greek Lamb · Yogurt Marinated Lamb · Pomegranate-marinated Lamb · Balsamic Marinated Lamb Chops · Thai Marinated Lamb Rump Warm Peanut Salad · Lamb Chop With Garlic Soya Marinated Need White Wine

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 Marinated Greek Lamb · Yogurt Marinated Lamb · Balsamic Marinated Lamb Chops +1 more Marinated Greek Lamb · Yogurt Marinated Lamb · Balsamic Marinated Lamb Chops · Lamb Chop With Garlic Soya Marinated Need White Wine

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 Yogurt Marinated Lamb · Balsamic Marinated Lamb Chops · Lamb Chop With Garlic Soya Marinated Need White Wine

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.

Works with Yogurt Marinated Lamb · Balsamic Marinated Lamb Chops · Lamb Chop With Garlic Soya Marinated Need White Wine

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.

Works with Yogurt Marinated Lamb · Lamb Chop With Garlic Soya Marinated Need White Wine

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Marinated Greek Lamb · Tandoori Marinated Lamb Rump, Yellow Rice And Butter Sauce

Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

Works with Harissa Marinated Lamb · Lamb Rump Marinated In Yoghurt And Spices

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.

White · Medium · Dry

Volcanic Greek white from Santorini — laser acid, salt, and stone-fruit minerality. The defining wine for seafood, octopus, and Mediterranean grilled fare.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Brunello's little sibling — Sangiovese from the same vineyards, released earlier and at a fraction of the price. The smart Tuscan value.