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Succulent Spring Lamb

Always ready to make your red wines shine!

 


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Succulent Spring Lamb I love spring, it’s my favorite season for several reasons but the one thing that seals the deal for me is that in Spring the air is fresh enough so that you can hold onto big reds, while reintroducing every other wine you might have put on the back burner roughly since the last time we set the clocks back. It’s time to reacquaint ourselves with the grand variety of wines large and small, and if we’re talking about red wines in particular there is no better way to do that with red wine’s best friend: lamb.

Lamb, in it’s many forms, brings to the table bold flavors, a fine edge of juicy fat, and an unfailingly flexible repertoire of cuts and dishes that make it the super meat of the wine world. I braised many a lamb shank this past winter, but now it’s time to think about spring lamb, roasting a leg, or firing up the grill! The classic partner for lamb has been Bordeaux in particular and Cabernet Sauvignon as well but with so many vinous options available to us lets take a look today and some less obvious, and still incredibly delicious options we can take advantage of now that spring has, almost officially, sprung!

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Comments

  • Snooth User: opq
    775134 17

    The lamb skewers with green olive & mint sauce is one of my stand-by spring/summer recipes. It is wonderful!

    Mar 14, 2014 at 3:55 PM


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