Tomato 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.

Works with Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes +3 more Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes · Lamb Shank In Tomato Sauce · Lamb With Tomatoes And Basil · Lamb Shanks Cooked In Tomato/mushroom/red Wine Sauce

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 Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes +3 more Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes · Lamb Shank In Tomato Sauce · Curried Lentil, Tomato And Lamb Stew · Lamb Shanks Cooked In Tomato/mushroom/red Wine Sauce

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 Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes +2 more Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes · Lamb Shank In Tomato Sauce · Lamb Shanks Cooked In Tomato/mushroom/red Wine Sauce

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 Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes +2 more Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes · Lamb Shank In Tomato Sauce · Seared Rack Of Lamb With Saint Andre Whipped Potatoes, Ratatouille And Roasted Tomato Coulis

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 Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes +2 more Tomato Lamb · Lamb Tomato · Braised Lamb Tomatoes · Lamb Shank In Tomato Sauce · Lamb Shanks Cooked In Tomato/mushroom/red Wine Sauce

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

Works with Leg Of Roasted Lamb On Potato, Eggplant, And Tomato Tian · Hazelnut-crusted Racks Of Lamb With Tomato-olive Ragoût

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 Leg Of Roasted Lamb On Potato, Eggplant, And Tomato Tian · Hazelnut-crusted Racks Of Lamb With Tomato-olive Ragoût

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.

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.

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.

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 · Full · Dry

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