Drink me Bring out the bordeaux

The Daily Telegraph - Telegraph Magazine - - The Cut | Food - Hamish An­der­son

Spring will soon bring lamb to the fore; I rel­ish it and the pos­si­bil­i­ties it brings for wine. A sim­ple roast leg, slow-cooked shoul­der and rack are among the finest meals you could serve to show off red wine. Lamb seems to have ev­ery­thing in bal­ance: fat, meat and sweet flavours that ac­cen­tu­ate the qual­i­ties of a good red. A roast is rich in tra­di­tion and it feels right that the wine is tra­di­tional – bordeaux, or claret as we re­fer to it in Bri­tain. The re­gion has many nu­ances, but the red wines are loosely di­vided into styles de­fined by their dom­i­nant grape va­ri­ety: the softer pro­file of mer­lot with its flavours of plum and leaf, or the more up­right, struc­tured power of caber­net sau­vi­gnon with its grip of tan­nin and black­cur­rant. If you are buy­ing from the high street for im­me­di­ate con­sump­tion, it is mer­lot-dom­i­nated (as all the be­low are), and I would err to­wards St Emil­ion and Pomerol. The cur­rent vin­tages you are likely to see, 2015 and 2016, are good – this makes a dif­fer­ence, es­pe­cially if you are on a bud­get, as cheaper bot­tles in a weak year of­ten dis­ap­point. Claret is one of those styles that ben­e­fits from air so I al­ways de­cant – a jug will do. Here are three to savour with lamb.

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