453882 Wed Oct 24 20:02:38 -0700 2007 4 34 Wine 0 3065010 I am interested in any interesting (uncommon) wine pairings for this lamb recipe. I know I could go get a standard Cab or Merlot and they would do nicely, but we our dinner/wine club is meeting and I would like to surprise my guests with something they may have not tried before. Thanks for any suggestions. Wed Oct 24 20:02:38 -0700 2007 134760 alrubin 1 3065450 Cote Rotie Seriously, this one isn't close as far as I'm concerned. [edit] Well, a good Aglianico might also do the trick, but still, I'd stick with Cote Rotie if you can afford a nice bottling (they can be expensive). Thu Oct 25 03:05:30 -0700 2007 3065010 50041 whiner 1 3065886 Best to look for a wine that's not overly concentrated, highly tannic, heavily oaked or deficient in acid. Among the off-the-beaten-track wines you might consider are: - Domaine des Roches Neuves's La Marginale or similar high-end Cabernet Franc from the Loire - a Bierzo or other Mencía-based wine - Domaine Tselepos's Ktima Driopi Reserve from Nemea (Greece), a classy 100% Agriorgitiko - one of the better Aglianicos (e.g. Mastroberardino's Taurasi), especially with some age on it - a Cesanese from Olevano Romano, if you can find one - Mas de Daumas Gassac's red - Château Musar's red - a red Bellet, if you can find one - one of the better Penedès or a fine aged Rioja While far from the only option (see above), Côte-Rôtie would be fine though hardly unusual. Thu Oct 25 07:46:37 -0700 2007 3065010 10520 carswell 2 3067765 The first wine that came to mind for me was also (the grape) Cesanese, with its exotic aromas that are right out of a Turkish spice bazaar. I like Pallavicini especially. I also thought of the Taurasi Aglicanico. So, I'm seconding both of those. The lemon and pistachios will go well with both, especially the Cesanese. Sounds like a nice dish. Thu Oct 25 15:40:35 -0700 2007 3065886 18222 maria lorraine 1 3067679 If you want to deviate from Cabernet and try something interesting, serve two wines with this... a spicy red (zinfandel or shiraz) AND a complementary white... riesling would be my choice given the nut and lemon overtones.... For riesling, Spice-wise, the closer you get to a "moroccan" recipe the better (cinnamon, etc).... kabinett is about perfect here... Thu Oct 25 15:04:10 -0700 2007 3065010 42549 Chicago Mike