stuffed leg of lamb
I found a recipe that sounds interesting and has prunes and currants soaked in creme de cassis liqueur. Herbs and spices are rosemary, thyme and coriander. It has a sauce of balsamic vinegar, butter, honey, figs, mint and fresh basil. I would like to know if anybody has an idea for a wine to pair with this. Because of the many different flavors I am lost as to what to drink with it.
How about a big Shiraz with a bunch of fruit but plenty of backbone, like Covenant from Killikanoon or one of the Two Hands like Bella's or Lilly's
IMO you're best serving a red and white with this dish. The white is real easy: Riesling. The red I'm favoring is a mature very velvety, fruity Zinfandel. It's going to come closest to dealing with the rather unorthodox seasonings here... I've had a nice Ridge with a fruit-tinged Moroccan dish and it was very pleasant and well received.
Riesling on the other hand is extremely nice with coriander, mint, and all the concentrated fruit flavors... go with something around kabinett, nothing too ripe, IMO. It's very food friendly, won't clash with the red meat, and it will pick up the sweeter notes in the dish differently that the zin and give you an interesting pair of flavors to enjoy.
Something in a fruity valpolicella/amarone ripassa is another red category I might look at here but the "right" zinfandel probably has them beat, at least in my mind's palate.
This is a tough one! To me, this sounds like a vaguely Greek dish, so I'd go with a Greek wine, preferably a red.
I am no expert on Greek wines and I don't know what's available in Ontario, but I recently enjoyed a bottle of Kir Yianni Ramnista (100% xinomavro) and think it might just work with this dish. It's medium-bodied and peppery with some herb-y notes and bright red fruit. If you can't find that specific bottle, look for another red from Naoussa, Greece.
I would probably go with something full-bodied and maybe vaguely fruity: Pinot Noir or a Zinfandel...perhaps... Let us know what you come up with because I am curious
The first thing I thought of when I read all the flavors in the lamb was a vintage Champagne. A full-bodied one.
OTOH, those flavors would probably marry well with a Bandol Rouge from the south of France. It's a Mourvedre-based wine with lots of spice. Domaine Tempier makes the best-known of these, but there are other delicious ones on the US market.
Wow. Huge flavours there. I'm going to go with a Ribera del Duero. I think that it would cope with thesweet/herbal combination in the dish.