Skip to main content

lamb shoulder with asian spices is the dish. and by asian spices i mean coriander,cumin,cardamon and schetchuan pepper. it will have to work with dried apricots, figues, prunes and dates, because they will provide flavoring for the couscous, which ,as you probably know by now, is the side dish. so, what are drinking?
Original Post

Replies sorted oldest to newest

While I would traditionally pair lamb with one of a variety of red wines, I might be temped to go with a fuller bodied Rheinpfalz Kabinett or even Spatlese, depending on spiciness of the dish.

If you wanted a red I would go with something Grenache dominated such as certain CdPs and Gigondas or an Aussie such as D'Arenberg "The Custodian"

Sounds delicious!


"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields
grunhauser, you were serious! I thought you were being facetious. White Port is what I would call a "daring" match, I think, though I can see how it would complement the cous-cous. Let us know how it worked.

Posted by mowineguy2:
i don't think i'm going to find Chateau Musar here in Modesto. What kind of grape/wine type is it most like?

Musar is rather a unique wine, but if I had to name the wine it's closest to, I'd say Chateauneuf du Pape (but with some Bordeaux tobacco and lead pencil characteristics thrown into the mix). It has pretty wide distribution. You'd know better than I, of course, but it's likely that a good wine shop in Modesto, or somewhere nearby, would either have it or know how to get it. Good hunting.


Last edited {1}

Add Reply

Link copied to your clipboard.