Food and wine pairing

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

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Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with an unoaked wine.

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Beer(s)

Serve at 12-14°C or 54-57 °F.

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