Menu Matcher - Lamb

Lamb can be cooked in a myriad of ways and therefore attracts a myriad of red wines. A classic Bordeaux or Argentinean Cabernet Sauvignon with a roasted joint, Shepherds' pie with just about any red, lambs shanks alongside a spicy Navarra red, moussaka complements a fresh new world Pinot Noir.

Brouilly, 2009 - Château du Pavé, Beaujolais

Owned by Michel Brac de la Perrière and his children, this is now where Chris Piper is making his ‘Chairman’s Plonk’ , having left Château des Tours after the 2000 vintage. This is a structured Brouilly where there is a dominant raspberry and cassis fruit, soft tannins and an essential, refreshing balancing acidity. From the superlative 2009 vintage. Originally established in 1631 by Antoine Brac, this three hectares vineyard is perfectly situated at the foot of the Côte de Brouilly. The vines are cultivated using the ’eco-firendly’ methods, yields are kept impressively low and there is minimal intervention in the cuvage (winery), allowing the exceptional terroir to show through.

Massaya Classic Red, 2009 - Massaya Estate, Bekaa Valley, Lebanon

A complex, herbal nose leads to a fat, juicy fruitness and enticing smoothness. Generous flavours of gamey, smokey berry fruits. This wonderful Lebanese wine is very soft and gulpable with ripe tannins and very good balance and length. The vineyards of the Tanaïl Estate are located at an altitude of 1000 meters above sea level in the Bekaa Valley, where the slopes are protected by Mount Lebanon and the Anti -Lebanon mountains. Free of frost and disease, the Bekaa Valley enjoys a unique climate with long gentle summers, wet winters and an average temperature of 25 degrees that is perfect for viticulture. The Cuvée Classique comes from Cinsault, Cabernet Sauvignon, Merlot and Mouvedre grapes.