What wine goes with lamb?

Roast leg of lamb

This is the classic pairing problem and the answer is almost always a Bordeaux-style red or a Rioja. The richness of slow-roasted lamb needs tannin to cut through the fat, and the herbal, earthy character of Cabernet Sauvignon or Tempranillo mirrors the rosemary and garlic that typically accompany the dish. A Cotes du Rhone or a Languedoc red is the value move -- same structural weight, less of the markup.

Rack of lamb

More delicate than a slow roast, rack of lamb suits a Pinot Noir or a lighter Grenache. The elegance of the cut is better served by something with less tannin and more red fruit. A village-level Burgundy or a good Central Otago Pinot Noir will do the job well without overwhelming the meat.

Tandoori lamb chops

Spice changes everything. High tannin reds will clash with chilli heat and make the wine taste harsh. The move here is Grenache, Syrah, or a southern Rhone blend -- wines with enough body to match the richness of the marinade but low enough tannin to handle the spice. Avoid anything oaky or heavily structured.

Slow-cooked shoulder

Seven-hour shoulder or pulled lamb needs something robust. This is where Syrah from the northern Rhone -- Crozes-Hermitage or Saint-Joseph -- genuinely earns its price. The smoky, meaty character of Syrah mirrors the depth of the slow cook. A good Malbec from Mendoza works at a lower price point.

At a restaurant ordering lamb? Upload the wine list to Pour with your exact preparation and it will find the right bottle.

At a restaurant ordering lamb? Upload the wine list and Pour will match the wine to your exact preparation.