LAMB is a classic food to wine match, working particularly well with a Merlot-dominant claret (red wine from Bordeaux) such as Pomerol or Saint-Emilion. You could also try a new world (outside of central Europe) blend of Cabernet Sauvignon and Merlot, or a decent Rioja Reserva (a good, aged Tempranillo from Spain). All of them will work particularly well with Shirley’s dish.
A Cabernet Sauvignon from Bordeaux should have the typical pencil shaving, cedar and cigar box notes which have made it a timeless classic. The addition of Merlot fattens out the Cabernet Sauvignon and lends a plummy note to the proceedings. The earlier ripening Merlot adds an approachability to the more tannic Cabernet especially in the denser vintages. This is why Pomerol and Saint-Emilion are my go-to regions in Bordeaux which is (admittedly) one of my least favourite parts of France. I normally prefer to head to Burgundy and the glorious Pinot Noir which is the perfect foil to game, especially venison and duck. I love venison but it can be a little deer. I also love duck, just don’t show me the bill. I can only apologise about my jokes but leaving Burgundy aside, the right (and right bank) Bordeaux will be the best match with lamb. With that in mind, here are a couple to try this weekend …
Chateau Laroque Saint-Emilion Grand Cru Classé 2011 (Waitrose, £27.99). This is a low-yielding blend of Merlot, Cabernet Franc and Cabernet Sauvignon bottled at 14.5 per cent ABV (alcohol by volume), so it’s not a shrinking violet. It is however, a well-balanced, full-flavoured wine that will stand up well to Shirley’s lamb.
Chateau La Croix-Taillefer Pomerol 2014 (Waitrose, £24.99). This is slightly softer, but no less food-friendly and would do well on your dinner table this weekend.
And if you wanted to scoop up an absolute bargain, head to M&S for their Baronne de Siaurac Lalande de Pomerol 2014 (M&S, £14). This needs a wee decant, but it will delight your guests and your pocket in equal measures. If you don’t have the time to pop it in a decanter three hours before your guests arrive, simply pour into a measuring jug and then back into the bottle several times before serving. The benefit here is in softening the wine by moving the air around it on repeat. Your guests will be impressed and you can still show the wine in its original bottle.
Pete Stewart is Glasgow director of Inverarity One to One, 185a Bath Street, Glasgow (0141 221 5121) www.inverarity121.com
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