Lamb of the gods
Author: Guest Blogger
If you gave something up for Lent, rest assured, it’s almost over! So over Easter treat yourself to an indulgent lunch with family and friends. There’s something special about traditional Pascal Lamb at Easter time and when it comes to choosing the perfect wine to match, there are several factors to consider:
Lamb is full of saturated fat, i.e. fat that is solid at room temperature, and tannins in red wine love saturated fat, they cling to it. Tannin is attracted to fatty protein molecules; because saliva is full of fatty protein molecules your mouth will pucker and dry when you drink tannic wine. Foods high in these protein molecules, particularly fatty red meat, coat the mouth and gums with a layer of grease – attracted to the fat, the tannin molecules stick to the protein molecules and strip them away as you swallow the wine, refreshing the mouth and taste buds. This is why wines from tannic grape varieties, such as Cabernet Sauvignon, Merlot or Tempranillo go well with roast lamb.
The traditional match for roast lamb is Claret, especially those which are Merlot dominated as this is a fraction sweeter than Cabernet Sauvignon. These full bodied wines complement the rich flavours of the lamb without overpowering them, and the tannins cut through the fat in the meat. Look for clarets from St Julien, Pomerol or Pauillac, or alternatively try new world Cabernet or Merlot blends.
Another great match for lamb is Rioja, which is made with the Tempranillo grape. This is an early ripening grape which has strawberry and red fruit flavours and hints of vanilla which complement the aromatic meat. However, Rioja is less tannic than Bordeaux blends meaning this is a better match for leaner cuts such as a rack of lamb. Look for young Riojas or Tempranillos from Ribera del Duero or Rueda.
To celebrate Easter, we’re offering 10% off a 12 bottle case from our selection of wines to pair with roast lamb.