Meal and wine pairing
Photo by GrahamPics1(CC BY 2.0)
https://www.flickr.com/photos/76526364@N06/7056591191/
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Synonyms:
- Baked baron lamb with spring vegetables
- Roast baron of lamb with new vegetables
- Roast baron of lamb with spring vegetables
- Roasted baron of lamb with spring vegetables
This dish pairs well with 5 drinks :
Drinks and wines types
Côtes de Bordeaux Blaye Rouge
Still red wines
Serve at 15-17°C ou 59-63 °F.
The commercial name generally used is Blaye Côtes de Bordeaux rouge.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 7 years old.
Côtes du Rhône Villages Rouge
Still red wines
Serve at 16-18°C ou 61-64 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 7 years old.
Pauillac
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 7 years old.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.
Prefer a pairing with a amber Bière de garde.