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Tonight, I am preparing Alton Brown's Barley and Lamb Stew (recipe found here: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33677,00.html). Any advice on what to pair with it? My usual choice for lamb is Syrah, but I'm thinking that there might be something better out to go with this lamb stew. Thanks!
~Eddie
http://oeno.blogspot.com
Eddie H.
Nov 04, 2007 06:34AM
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Any rich red is probably a candidate, but at the end of the day I think I'd pick zinfandel or a zinfandel blend here...
Zin is an excellent "grain" red wine (exceptional with lamb couscous for example), and also works very nicely with red-meat stews in general...
Ordinarily I would strongly recommend cabernet for "lamb", but given the greater complexity of the dish I think you'll find the nuances of zinfandel to be very good with this entree....
Assuming you go with zin, then by adding a hint of parmesan reggiano TO TASTE (if any, if you don't like it, don't add it)... for those of us who love it, there's an incredible triangulation between the stew, the parmesan, and the zinfandel... Of course I know all the recipe purists will disagree....
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I might reccomend a Southern Rhone here. Far be it from me to augment a tried-and-true recipie, but I might also consider adding a little bit of red wine to your braising liquid. Also, your link didn't work for me, here is the recipie at the website I found it at:
http://www.foodnetwork.com/food/recip...
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It's a rather austere dish and the meat is cooked till well-done, both factors that point away from a fruit-forward, heavily oaked wine. The lamb, oregano and olive oil are southern European flavours. whiner's Southern Rhône is definitely a possibility (avoid New World style wines, however), but I'd probably look still further south: a Côtes de Provence with some Cabernet in the blend (Domaine Trévallon's Cabernet-Syrah blend if you've got the budget for a treat); an Aglianico from Campania (e.g. Taurasi) or Basilicata (e.g. Aglianico del Vulture), especially one with some age on it; or, for something completely different, an Agiorgitiko from Nemea in Greece (Domaine Tselepos's 2004 Driopi is a fine, affordable example).
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Good call on the Aglianico
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Thanks for all of the suggestions! Based on what I currently have on hand, I decided to go with Whiner's suggestions of a southern Rhone: 2006 Domaine de Fenouillet Vin de Pays de Vaucluse. I bought it for only $8.99, but it's imported by Rosenthal, so I'm hoping for a high QPR. I will report back with how the pairing went when I have it with my stew tomorrow night.
~Eddie
http://oeno.blogspot.com
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2004 Rosso di Montalcino.
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Thanks again for the advice! I probably should have chosen something with more age than the 2006 Southern Rhone as the stew ended up being too heavy for the wine. However, the stew was excellent, so I will definitely make it again and choose a better pairing. I did enjoy the wine; perfectly decent for a $9 bottle.
~Eddie
http://oeno.blogspot.com
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