Hi Everyone

Wine pairing is definately not our thang. Myself and my husband have recently started a gourmet site but I generally get help from websites to assist with the wine pairing.

Perhaps you folks could help me with a pairing for this dish PLEASE PLEASE I don't like to put it on our site until I have the pairing. I provided a pic here at the bottom as well.

New Zealand Spring Lamb Medallions marinaded in Olive oil with rosemary and served on a bacon corn saute.

I ate it last night for dinner. Yummmm (Although hubby prepared it.)

picture of lamb dish

Thanks sooo much

Looks and sounds great. The traditional accompaniment to lamb is Syrah. My preference for this dish would be a Chateauneuf-du-Pape.

I'd say Northern Rhone (Cote-Roti), Aussie Shiraz or California Cab Franc (Pride if you can find it or pre-00 Cosentino). If you have a budget in mind, look for Satelite regions of the Rhone and Syrah based Southern French. A 2002 or 2003 Chinon could be very interesting too.

Forgive my ignorance. Is Chateauneuf-du-Pape a grape varietal?

Thanks

Northern Rhone heavy on Syrah. A Cornas or Cote-Rotie perhaps? Board-O's recommendation will work if the wine has enough smokiness to compliment the bacon. Experiment and figure it out based on the flavors and spices of this dish. Oh, and your picture is underexposed. Have you been taking photography lessons from grunhauser?

PH

quote:

Originally posted by Canadianfem:
Forgive my ignorance. Is Chateauneuf-du-Pape a grape varietal?

Thanks

Oh boy....

PH

*Canadianfem bows to the Wine Gods*

That was interesting!! Hey, and whats the pope doing in France drinkin wine?? hehehe

Ok how about these two wines?

1995 Beaucastel Chateauneuf-du-Pape

Domaine Jamet Cote Rotie 2002

That Beaucastel will benefit from an hour or so in a decanter. If it's your only one, I'd wait 5 more years to open it.

2002 was not a great year in the Rhone, but I'd still hold off on that Cote-Rotie.

By the way, in the future you might post a question like this in the dining and cooking forum. It'll probably get seen there more.

Ok I'll use the 1995 Beaucastel Chateauneuf-du-Pape and make note about the decanter. Thank you everyone for your advice. Ok next recipe I need a wine for I'll use the other forum.

Thanks again.