Food and wine pairing

Knuckle of lamb with thyme

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

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine aged 2 to 3 years old.

>dish info

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine of at least 4 years old.

>dish info

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info