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Seeking Wine Pairing for Ottolenghi Sweet/Sour Lamb Meatball dish (from JERUSALEM cookbook)

erica Mar 27, 2013 04:57 AM

Is there a white that might work with this? I would prefer white, but open to anything that will complement the complex flavors of this dish, which I intend to tackle for the first time this week. I am a Riesling lover, BTW.

http://www.guardian.co.uk/lifeandstyl...

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  1. maria lorraine RE: erica Mar 27, 2013 05:45 AM

    Red: Pinot, Southern Rhone, Barbera, Cesanese.

    Bubbles: Rose Bubbly.

    White: Manzanilla Sherry, Vin Jaune, Condrieu.

    The white will have to have a lot of oomph to match the flavor intensity of the lamb dish (and that's the goal). I didn't include Riesling -- it will tip the balance of the dish too much towards sweetness, I think. I'd drink red.

    1. t
      TombstoneShadow RE: erica Mar 27, 2013 03:07 PM

      Despite the complex flavors, I feel that a rich red will still work with this dish. Cabernet or zinfandel would be my two faves... somehow I'm liking zin a bit better here.

      As for a white to complement the breadth of seasonings (cinnamon, sour cherry, figs, allspice, mint, etc.)... while I would have no problem serving a kabinett-range riesling with this dish alongside the red, I think I might even prefer a moscato d'asti. Moscato matches all those flavors splendidly and is very food-friendly even to rich red meats.

      The beauty of it is we're not talking expensive wines here, so why not serve several! Your final choice might hinge on what else is on the menu.

      1. Robert Lauriston RE: erica Mar 28, 2013 01:34 PM

        Recioto della Valpolicella (not Amarone).

        3 Replies
        1. re: Robert Lauriston
          t
          TombstoneShadow RE: Robert Lauriston Mar 28, 2013 06:47 PM

          I'd try a nice valpo as the red with this dish... the more I think about it erica I strongly recommend having both a red and white here... each play on the flavor nuances differently... a very nice comparison and contrast.

          1. re: TombstoneShadow
            Robert Lauriston RE: TombstoneShadow Mar 28, 2013 08:58 PM

            That dish is going to be pretty sweet: for 750g lamb, there's 1450g onions and shallots and 150g dried figs. And it'll be pretty sour as well, 70g dried sour cherries and 200g Greek yogurt. I think it might make anything that's not off-dry taste sour.

            1. re: Robert Lauriston
              erica RE: Robert Lauriston Mar 29, 2013 03:12 PM

              Many thanks for the well-thought-out responses. I have taken note and will report back once the deed is done!

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