COLORADO Leg of Lamb PASTED WITH with lots of garlic, parsley, fresh mint leaves, lemon zest along with the juice, salt and pepper. Which Red Wine would you recommend? Would a southern Rhone be agreeable?
Answer From Expert Roger Bohmrich MW
This sounds like a terrific dish, and you have many wine options. The key elements to take into consideration are the garlic - especially if you really mean "lots" - and the fattiness of the lamb. The wine has to have enough intensity to deal with these strong flavors. As to whether you should opt for one with more pronounced acidity or a softer profile, that is really up to your own preference. I could imagine somewhat "edgier" wines such as Syrah-based Northern Rhône reds including Côte-Rôtie or Cornas (admittedly more expensive appellations), a classically styled Rioja of a higher grade (Reserva or Gran Reserva), or a Left Bank Bordeaux (Haut Médoc or Graves). Toward the softer end of the spectrum, a Southern Rhône could indeed be delicious, particularly a fine Châteauneuf-du-Pape or Gigondas, and even a well-chosen Côtes du Rhône Villages (there are affordable examples on the market). This is a short list, but hopefully it will point you in a few viable directions. I would avoid potent, high-alcohol reds whatever the origin as they will overpower this dish. Hope you find just the right match for your own taste!
