An Aussie Cabernet Works with a Tricky Greek Lamb Pairing

Tonight we had Greek Lamb Fricassée from Jamie Does.  The lamb was so tender and melted in the mouth.  The sauce had a creamy texture but a little tang from the lemon and yoghurt, so I was slightly concerned about a red wine match.  We had a bottle of Wolf Blass Yellow Label Cabernet Sauvignon 2008 from Tesco.  Something in the blackurranty, minty flavour had an affinity with the meal.  Not necessarily a perfect match, but not sure what reds would have gone better and I’m not that enthusiastic about drinking whites with lamb, usually.

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