Five red wines to pair with Irish spring lamb at Easter

The spring season for lamb has begun and this weekend roast lamb will take pride of place in many Easter celebrations, as is tradition from Eastern Europe down to Italy and Greece and more recently Ireland. Although it’s getting late, Easter heralds the start of the lambing season rather than its peak, as we can see from the many young lambs still lying in our fields. Of all meats, lamb’s flavor evolves during this season, going from mild and sweet to richer as the animal ages.

Its seasonality complicates the idea of ​​lamb’s “classic wine pairing,” as does the cut of meat, how it’s prepared, and what side dishes you serve. Bordeaux blends, for example, are a classic pairing with medium-roasted lamb, particularly a herbaceous Cabernet-led Left Bank Médoc blend. However, as today’s wine of the week reminds us, softer varietals like pinot noir can sing with the sweeter notes of spring lamb, like succulent little chops served pink. Cool-climate pinots, cabernet francs, or lighter Italian reds like Valpolicella and Chianti bring a natural freshness that’s great for cutting into fattier ground-lamb-based dishes. Tender suckling lamb is a delicacy in Spanish regions like Rioja and Ribera del Duero, where open-fire roasted young suckling pigs are served with local, oak-aged Tempranillo red wine. Five red wines to pair with Irish spring lamb at Easter

Fry Electronics Team

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