Weekend wine with Blake Creedon
Garlic, possibly. Rosemary, perhaps. And a classy Spanish red wine for certain.
Even when roasted and accompanied by rich roast veg, lamb is clearly a far more delicate prospect than beef, so many popular red wine styles can be a bit too much. No, a shiraz or cabernet won’t be ‘wrong’ — most wines go fine with most dishes — but the optimum wine match will be an elegant, aromatic red. I take inspiration from the great Spanish tradition which marries tempranillo and other grapes with the practice of slow ageing in oak to deliver ripe perfumed wines that’ll be perfect with your lamb. On the blog at blakecreedon.wordpress.com, I’m looking in more detail at that Spanish ageing system, the ascending order of ageing (joven, roble, crianza and reservas) and why older and dearer wines are not necessarily better.
