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Wine pairing help


DanM

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I found a lamb shoulder on the cheap and the market is brimming with fresh apricots from the Mediterranean coast. I found a recipe from River Cottage Fruit for slow roast lamb shoulder with spiced apricot sauce. The ingredients are listed below. I assume I should have this with a red wine, but what type? Since I live in Switzerland on the French border,  I have easy access to  Swiss and French wines. Other countries are as rare as a dog that speaks Norwegian. Any advice will be appreciated. 

 

Ingredients 
1 shoulder of mature lamb, or mutton or hogget, on the bone 
A little olive oil, to trickle 
2 tsp fennel seeds 
3 tsp coriander seeds 
1 cinnamon stick, broken in half 
10 cardamom pods 
1 tsp black peppercorns 
2 star anise 
2 tsp dried chilli flakes 
2 tsp sweet smoked paprika 
10–12 apricots, halved and stoned 
4 garlic cloves, finely sliced 
Sea salt and freshly ground black pepper 
Mint leaves, to finish (optional)

 

Many Thanks!

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"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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I'd go with a full-bodied, spicy Châteauneuf-du-Pape.

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

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"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

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Try a Bordeaux from the Pomerol region, which are predominately  Merlot. Should be a great match with your lamb dish.

Rich Schulhoff

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On 5/20/2019 at 8:38 PM, Alex said:

I'd go with a full-bodied, spicy Châteauneuf-du-Pape.

Châteauneuf-du-Pape is a rare breed and hard to find. There is only one kosher wine from this appellation.  I was in luck and found it at the kosher market. It was an amazing wine. Thanks for the suggestion!

IMG_20190429_071715.jpg

Edited by DanM (log)
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"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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You're welcome. Congratulations on your luck -- that's a good one. I'm glad you found it. So how was the lamb?

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

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