http://www.cherriesandclay.com/2010/01/21/lamb-and-rioja-chronicles/ Thu, 09 Sep 2010 20:39:25 +0000 http://wordpress.org/?v=2.6.2 http://www.cherriesandclay.com/2010/01/21/lamb-and-rioja-chronicles/#comment-1430 khristian Fri, 22 Jan 2010 05:16:56 +0000 http://www.cherriesandclay.com/?p=2386#comment-1430 If it had been a roasted leg of lamb with Rosemary and garlic the RIoja would have probably pulled it off but with lamb burgers I would probably do an oak-aged Mencia or even a Priorat-cousin in the form of a Montsant. If it had been a roasted leg of lamb with Rosemary and garlic the RIoja would have probably pulled it off but with lamb burgers I would probably do an oak-aged Mencia or even a Priorat-cousin in the form of a Montsant.

]]> http://www.cherriesandclay.com/2010/01/21/lamb-and-rioja-chronicles/#comment-1428 TravisOke Thu, 21 Jan 2010 23:09:19 +0000 http://www.cherriesandclay.com/?p=2386#comment-1428 I think I have the best story ever about pairing wine with lamb http://pullthecork.wordpress.com/2009/12/06/wine-lesson-number-1/ If you don't have time to read it - a Fleurie was not only recommended but it was the definitive - by a Parisien, so that's an opinion worth listening too. I love Bodegas LAN - I think the only way it might work with Lamb is if you used Moroccan spices including some sumac I think I have the best story ever about pairing wine with lamb
http://pullthecork.wordpress.com/2009/12/06/wine-lesson-number-1/
If you don’t have time to read it - a Fleurie was not only recommended but it was the definitive - by a Parisien, so that’s an opinion worth listening too.
I love Bodegas LAN - I think the only way it might work with Lamb is if you used Moroccan spices including some sumac

]]> http://www.cherriesandclay.com/2010/01/21/lamb-and-rioja-chronicles/#comment-1426 Jim Wilkerson Thu, 21 Jan 2010 19:56:08 +0000 http://www.cherriesandclay.com/?p=2386#comment-1426 I don't mean to sound like a one-grape pony (if you've been following my blog/twitter in 2010), but I reach for Mourvèdre with lamb. It delivers the "rustic, meatier, more powerful" criteria you're after. Not sure if the feta would present any problems, though. With grilled lamb chops or garlic/rosemary-rubbed leg it's fantastic! I don’t mean to sound like a one-grape pony (if you’ve been following my blog/twitter in 2010), but I reach for Mourvèdre with lamb. It delivers the “rustic, meatier, more powerful” criteria you’re after. Not sure if the feta would present any problems, though. With grilled lamb chops or garlic/rosemary-rubbed leg it’s fantastic!

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