Answer From Expert Roger C. Bohmrich, MW

Lamb is complemented by any number of rich, dry red wines given its fattiness and relatively strong flavor. In this case, I suspect the meat is rather delicate, so despite the seasonings I would personally prefer a red that is not overwhelmingly powerful. In other words, a high octane Cabernet or Syrah/Shiraz from California or Australia could simply overwhelm the dish - unless you want that effect, of course. I would opt for a wine with good concentration and complexity, and just enough backbone. That would lead me to Bordeaux (a cellared St Julien or Margaux), Rioja (a fine Reserva), Tuscany (a Chianti Classico Riserva), the Northern Rhone (Cote Rotie with some age would be magic), or a better Chilean blend or (not too powerful) California equivalent.

About The Expert

Roger explains his approach to the Q&A -

"My goal is to provide as much reliable, practical information as I can in a brief answer. I try to choose my words carefully to be as accurate and precise as possible in the space allowed. I always do my best to be fair, treat the question with respect, and offer credible, informed commentary. By all means, ask a follow-up question if you feel a key issue has not been addressed. I also encourage you to look over past questions as you may find the answer to yours."

Bio:

Roger has enjoyed a lengthy career in the wine trade, and he last served as a senior executive with a major national importer. In 2006, he launched Millesima USA, a retail entity affiliated with Europe's leading fine wine mail order company. Roger became one of America's first Masters of Wine in 1993, and he has been very active as an educator and speaker at wine festivals and conferences. He hosts a community television program entitled "Wine's Simple Pleasures," and is currently working on a book of original recipes and wine pairing solutions.

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