Food and wine pairing
Photo de manuel m. v. (CC BY 2.0)
ajoutée le 01/07/2023
https://www.flickr.com/photos/martius/13036316553/
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Synonyms
- Baked baron lamb with herbs
- Herb roasted baron of lamb
See also:
- Baron d'agneau rôti
This dish pairs well with 13 drinks :
Cabardès rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info
Corbières rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Costières de Nîmes rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Faugères rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info
Fitou
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine aged 3 to 8 years old.
>dish info
Languedoc rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine under 4 years old.
>dish info
Malepère rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine under 4 years old.
>dish info
Minervois rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine under 4 years old.
>dish info
Saint-Chinian rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine under 3 years old.
>dish info