As noted, lamb tends to fully take on the flavor of the sauce it’s cooked with, and that’s especially the case with braised lamb in heavy sauce. In fact, wine is a popular ingredient in the sauce of braised lamb, which doesn’t need to complicate things. If you cook the braised lamb in a red wine sauce, simply use a full-bodied wine with earthy and peppery flavors such as?Merlot,?Cabernet Sauvignon?or Malbec to both stand up and complement the bold flavors of the sauce and dish.
Piombaia Rosso di Montalcino La Crocina 2016 750 ML
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Clear red, sparkling. Vanilla, watermelon on the nose. Raspberry, watermelon with a cake batter like finish. Fantastic wine but not a high alcohol content like you expect from a moscato. Paired it with yes nutrisystem turkey and potatoes.