Food and wine pairing
Photo de Haldean Brown (CC BY-SA 2.0)
ajoutée le 20/01/2024
https://www.flickr.com/photos/haldean/16547551895/
Braised shoulder of lamb
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.
Synonyms
- Braised lamb shoulder
This dish pairs well with 19 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
Saint-Chinian rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info
