Food and wine pairing
Photo de Jeremy Keith (CC BY 2.0)
ajoutée le 05/03/2023
https://www.flickr.com/photos/adactio/7385570820/
Braised saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
This dish pairs well with 5 drinks :
Corbières rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with an oaky wine.
>dish info
