Our Weekend Wine match on this wonderful "almost winter" Sunday is for Braised Lamb dishes:
The characteristic of these types of dishes is their very simple flavours - sweet-tasting lamb, full flavoured stock with root vegetables and a sprig of thyme or bay leaves. These dishes paired with a big tannic red will overwhelm the flavours - choose light hearted reds such as a pinot noir or even a cooler climate shiraz. These reds will lift up and add to the lamb dish you have created.
These are our local choices for the perfect pairing: Pemberton, Picardy, Pinot Noir - this wine has been completely hand crafted and is widely regarded. Margaret River, Howard Park, Leston Shiraz - Plush and youthful - this wine has received 94 points from Ben Edwards wine reviewer.
And if you feel like bringing some French Beaujolais back from your next holiday, we will do the cooking! Enjoy :) And let us know if you would like us to post a delicious braised lamb recipe!