Meal and wine pairing
Photo by GrahamPics1(CC BY 2.0)
https://www.flickr.com/photos/76526364@N06/7056591191/
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
This dish pairs well with:
Wine colors
Pauillac
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ The commercial name generally used is Blaye Côtes de Bordeaux rouge.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 7 years old. ”