Lamb is a classic match with red Bordeaux to the extent that the local flag of the commune Pauillac carries a picture of a sheep!
So Bordeaux is my first choice, especially when the lamb is cooked with rosemary and other herbs to match the natural herbaceous quality of the wine. But just about any dry red is fine, including Burgundies, Rhones (syrah, grenache, cinsault) from France, a beefy California Cabernet Sauvignon, Merlot or Syrah/Shiraz, and Northern Italian reds.




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