French and Spanish Reds Both Great with Sauté d’Agneau

We cooked Sauté d’Agneau (Lamb Sauté) from Supercook.2015-05-01 17.40.40

Cubed lamb is casseroled with onions, celery, tomato purée, grated lemon rind, mushrooms, red wine and beef stock.  We served the lamb with Dauphinoise potatoes and mushy peas.

We chose a bottle of Chateau Mont Gueydon 2005, a red Bordeaux from the Sunday Times Wine Club to pair with the meal.  This Cabernet-based blend delivered black fruits on the nose, followed by predominantly blackcurrant flavours, restrained tannins and vanilla sweetness.  The wine was a very good match with the lamb.2015-05-01 17.46.10

To drink with the leftovers we tried another wine from the Sunday Times Wine Club, Venta Real Grand Reserva 2005, a medium-bodied Spanish red made from Tempranillo.  This displayed red fruits on the nose and also on the palate, with a spicy vanilla sweetness.  This wine was also a very good match with the lamb.

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