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+--- Thread: Lamb with Beaujolais (/thread-513.html)
- wine cook - 09-13-2004
I plan to cook a dish of Lamb braised in Beaujolais, which requires an entire bottle for cooking. What would be a good Australian wine substitue, that is not too expensive, considering I will also be purchasing wine to serve with dinner? I live in the McLaren Vale region, so a local wine (or SA at least) would be preferable.
- Innkeeper - 09-14-2004
Hi WC, and welcome to the Wine Board. We always favor Syrah or blends thereof with lamb. Therefore recommend you pick up a local Shiraz (on the big/full side) or blend thereof.
- Drew - 09-14-2004
IK's right but be cautious concerning the wine you pick. Aussie wines tend to be overly oaky and that oak will impart negative flavors to your dish. Ask your wine shop for a rec. on a low oak syrah/shiraz.
Drew