A Spicy Aussie Red Good with Spicy Barbecued Lamb

We had some boneless Lamb Chops that we wanted to cook on the barbecue this evening.  We coated the pieces of lamb in a little olive oil and then spread a mixture of cumin, cayenne pepper, sweet paprika onto them.

We paired the lamb with a bottle of The Society’s Australian Spicy Red 2009, from The Wine Society.  This is full-bodied red made primarily from Shiraz.  We tasted intense black fruits and smooth rounded tannins and contrary to some of the reviews of this wine on the Society’s website. we enjoyed it.  Maybe the pairing with this particular meal helped.

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