what wine would you serve with this very expensive, very lovely Lamb I'll be encrusting it in oregano & Roasted Garlic
Answer From Expert Roger Bohmrich MW
Lamb is complemented by any number of rich, dry red wines given its fattiness and relatively strong flavor. In this case, I suspect the meat is rather delicate, so despite the seasonings I would personally prefer a red that is not overwhelmingly powerful. In other words, a high octane Cabernet or Syrah/Shiraz from California or Australia could simply overwhelm the dish - unless you want that effect, of course. I would opt for a wine with good concentration and complexity, and just enough backbone. That would lead me to Bordeaux (a cellared St Julien or Margaux), Rioja (a fine Reserva), Tuscany (a Chianti Classico Riserva), the Northern Rhone (Cote Rotie with some age would be magic), or a better Chilean blend or (not too powerful) California equivalent.
