Wednesday, April 21, 2010

Bordeaux and Lamb


There are some wine and meat combinations that just excite me - lamb and Bordeaux is one of those things. The only thing missing was a chunk of sharp old cheddar. The lamb was a small hunk from a leg I picked up Whole Foods on Union Square, just simply roasted with olive oil, salt and pepper. And the Bordeaux? A fun little Chateau Bourgneuf 1989 from Pomerol. It was fresh, alive, youthful, structured, with minerals, dark fruits, berries, and smoke. Just the way a Bordeaux should be - and just spot on with the roasted leg of lamb.


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