A Mature Aussie Cabernet Goes Well with Lamb in Yogurt

We finished the remainder of the Yogurtli Kebab Turkish lamb dish from the previous evening (see 12th November).  The lamb cubes combine with yogurt, cumin, paprika and tomatoes to produce a delightfully-flavoured dish.  We decided to switch to a medium-bodied Australian red – Wild River Cabernet Sauvignon 2002 from Sunday Times Wine Club.  This mature red had a cassis sweetness with plenty of fruity blackcurrant flavours.  We thought this food-friendly wine went very well with the lamb.

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