Meal and wine pairing
Photo by Jeremy Keith(CC BY 2.0)
https://www.flickr.com/photos/adactio/7385570820/
Braised leg of lamb with rosemary
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 2 drinks :
Drinks and wines types
Fitou
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 8 to 15 years old.
Pair with a wine over 2 years old.
Aging potential (estimation) : 10 to 15 years old.