Food and wine pairing

Photo de Jessica Spengler (CC BY 2.0)
https://www.flickr.com/photos/wordridden/4973974968/

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

This dish pairs well with 3 drinks :

Châteauneuf-du-Pape rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 6 years.

Aging potential (estimation) : 10 to 20 years old and more.

>dish info

Cornas

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 20 years old.

>dish info

Haut-Médoc

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 15 years old.

>dish info