Moroccan Lamb

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 Moroccan Lamb · Moroccan Rost Lamb · Moroccan Lamb Chop +7 more Moroccan Lamb · Moroccan Rost Lamb · Moroccan Lamb Chop · Moroccan Leg Of Lamb · Moroccan Lamb Tagine · Moroccan Lamb Shanks · Moroccan Lamb Burgers · Lamb Moroccan · Moroccan Lamb Tagine With Raisins, Almonds, And Honey · Moroccan Couscous With Lamb And Chicken And Vegetables

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 Moroccan Rost Lamb · Moroccan Lamb Chop · Moroccan Leg Of Lamb +6 more Moroccan Rost Lamb · Moroccan Lamb Chop · Moroccan Leg Of Lamb · Moroccan Lamb Tagine · Moroccan Lamb Shanks · Moroccan Lamb Burgers · Lamb Moroccan · Moroccan Lamb Tagine With Raisins, Almonds, And Honey · Moroccan Couscous With Lamb And Chicken And Vegetables

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 Moroccan Rost Lamb · Moroccan Lamb Chop · Moroccan Leg Of Lamb +6 more Moroccan Rost Lamb · Moroccan Lamb Chop · Moroccan Leg Of Lamb · Moroccan Lamb Tagine · Moroccan Lamb Shanks · Moroccan Lamb Burgers · Lamb Moroccan · Moroccan Lamb Tagine With Raisins, Almonds, And Honey · Moroccan Couscous With Lamb And Chicken And Vegetables

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 Moroccan Rost Lamb · Moroccan Lamb Chop · Moroccan Leg Of Lamb +6 more Moroccan Rost Lamb · Moroccan Lamb Chop · Moroccan Leg Of Lamb · Moroccan Lamb Tagine · Moroccan Lamb Shanks · Moroccan Lamb Burgers · Lamb Moroccan · Moroccan Lamb Tagine With Raisins, Almonds, And Honey · Moroccan Couscous With Lamb And Chicken And Vegetables

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Moroccan Rost Lamb · Moroccan Leg Of Lamb · Moroccan Lamb Tagine +2 more Moroccan Rost Lamb · Moroccan Leg Of Lamb · Moroccan Lamb Tagine · Lamb Moroccan · Moroccan Couscous With Lamb And Chicken And Vegetables

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 Moroccan Lamb Chop · Moroccan Lamb Shanks · Moroccan Lamb Burgers +1 more Moroccan Lamb Chop · Moroccan Lamb Shanks · Moroccan Lamb Burgers · Moroccan Lamb Tagine With Raisins, Almonds, And Honey

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.

Works with Moroccan Lamb · Moroccan Slow-cooked Lamb

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 Moroccan Lamb · Moroccan Slow-cooked Lamb

American Bordeaux-style blend — must use the traditional Bordeaux grape varieties. The flag for serious New World red blending; varies wildly in style.

Works with Moroccan Lamb Stew · Moroccan Stew With Lamb,chicken,sausage

Bordeaux's Right Bank jewel — Merlot-dominated blends on iron-rich clay, producing wines of plush richness and remarkable longevity. The reference for elegant Merlot.

Works with Moroccan Lamb · Moroccan Slow-cooked Lamb

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

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.