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