Need help choosing a wine.

[rabidscottsman]

Im going to be making a cherry glazed rack of lamb this weekend and i'm not sure what kind of wine would go well with it. Does anybody know of a good wine in the $15 range that would work

[melkor]

As long as the cherry glaze isn't too sweet, I'd go with a syrah or grenache based wine. Two grenache based wines I've had recently that would fit the bill are:

- 2002 Las Rocas de San Alejandro Garnacha ($8), Spain

- 2001 Cascabel Grenache et al ($15), Australia

Both are big fruity wines that should go well with the dish.

[Really Nice!]

Penfolds Bin 389 Cabernet Shiraz.

It sells for about $17 at our local Costco.

Decant it for two hours.

Enjoy!

Edit to add: Here's Penfolds idea as to which of their wines should be served with lamb.

Edited October 14, 2004 by Really Nice! (log)

[wnissen]

Ditto on the not too sweet. I make cherry pork in various forms, and it always works better with sour cherries.

As for wine, I would probably go with something Syrah-based from the Central Coast like Qupe. Or, a cooler climate zin from Mendocino.

Walt

[Marco_Polo]

Mmmnn, the hallmark of the best Valpolicella from the classic hill zones is a pronounced flavour and slightly bitter aftertaste of black cherries. Count Serego Alighieri accentuates this further by ageing in small barriques made from cherry wood. Why not try a straight Valpolicella (not ripasso, which has dried fruit flavours and aromas) from one of the best producers: Allegrini, Quintarelli, Masi, Serego Alighieri, Tedeschi. If you're lucky, you might, just might find something under fifteen bucks that will be sensational with your cherry glazed rack of lamb (which sounds absolutely delicious).

MP

[Really Nice!]

Count Serego Alighieri accentuates this further by ageing in small barriques made from cherry wood...

MP

←

Hey! I spent the week of my 40th birthday there!

[KatieLoeb]

I'm thinking you'd want something to echo the cherry fruit but still have enough tannin to stand up to the lamb. Lamb is serious red meat that needs the tannin to balance the fattiness.

Perhaps a bigger Oregon Pinot Noir? Or a really well rounded Sangiovese might be delicious.

The Valipolicella suggestion is a good one. Or a not too peppery Zin.

[winesonoma]

Big Syrah like Amphora out of Dry Creek Valley, Sonoma Ca. Or even a Petite Syrah.

[endless autumn]

Coriole (Aus) make a Shiraz/Sangiovese which has primary cherry characteristics but good tannins and a bit of a kick from the shiraz. Shouldn't really work but it does.