Which red wine for a lamb recipe?
Friday, May 29th, 2009 at
8:13 am
Sxyxx asked:
I have a recipe to cook for Mother’s Day, but it says red wine … I don’t drink red wine, so don’t know which one to use. It’s for braised lamb fillet. Can anyone help … please??!!
Thanks for the info … have re-read the recipe and it says “robust” red wine. Is that a Merlot?
I have a recipe to cook for Mother’s Day, but it says red wine … I don’t drink red wine, so don’t know which one to use. It’s for braised lamb fillet. Can anyone help … please??!!
Thanks for the info … have re-read the recipe and it says “robust” red wine. Is that a Merlot?
Tagged with: Lamb Recipe • Red Wine • Wine Recipe
Filed under: Wine
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it usually calls for a dry red wine…… a merlot would be great…
Because lamb is a bit gamey, I would go for a full bodied red, such as a shiraz or red zinfandel (not a white or rose zinfandel). Both would be a good choice to add in any lamb recipe, and to serve with it at dinner.
Regarding poster below – I find lamb to be gamey and many others would agree with me. However, beef is only gamey if aged well (which is infrequent), and veal certainly is not gamey!!! I think your palate is a bit questionable.
** to original poster – “robust red” = “full bodied red”, as I originally suggested. Merlot is *not* a full bodied/robust red, it is a medium bodied red – and a boring grape variety at that (I’m sorry, but I HATE merlot!!). Go for a shiraz from Australia, a red zinfandel from California or a grenache from Spain or Argentina.
Merlot would be perfect but any red wine except that sold in grocery stores labeled cooking wine. It has a lot of salt in it for the main thing and it wasn’t good for drinking for another so was salted and labeled cooking wine.
You could also use something like Sherry or a nice white wine as well.
Lamb, good lamb, is not gamey in flavor, it is a very delicate flavor and is LAMB, not beef or veal.
Lamb chef at ranch for more than 50 years.
A dry, light, red will go well with lamb and the following is suitable for cooking and drinking. 2005 Ch??teau Barreyres, Haut-M??doc, Cru Bourgeois – about ??9 from Sainsbury’s.
I am a former chef and a Merlot or Cabernet would be fine, they are reasonable in price, Zinfandel is fine to but it is a bit to light for braising, if your not a wine drinker, I would use slightly less than the recipe calls for, just in case the sauce is a bit stronger, use some stock and tomato product to to mellow out the wine flavour, braising is a long slow oven cooking, so make sure the meat is in good size piece and not overcook it, I did lamb for Mother Day one time a double rack, but it was actually goat meat, I fooled them.