Meal and wine pairing
Photo by 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, over low heat and covered.
This dish pairs well with 3 drinks :
Drinks and wines types
Cornas
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.
Haut-Médoc
Vins tranquilles rouges
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 15 years old.
Pair with a wine of at least 6 years old.
Aging potential (estimation) : 10 to 20 years old and more.