Wine for leg of lamb

Leg of lamb is one of the most characterful and tasty meat types we know. The powerful, slightly game-like meat with southern herbs calls for a wine with substance — a red wine that can match the intensity without overpowering the fine flavor nuances.

The good news is that lamb is actually one of the easiest meat types to find wine for. There are many good choices, and with some simple guidelines it's hard to go wrong.

Why does lamb require a powerful red wine?

Lamb meat has an intense, slightly sweet flavor with characteristic fat marbling. Herbs like rosemary, thyme and garlic — which almost always are included in the preparation — add even more complexity to the dish.

To match this intensity you need a red wine with:

• Good tannin — that cuts through the fat in the meat
• Dark fruit — plum, blackberry and cherry that play together with the meat
• Appropriate acidity — that keeps the dish fresh and highlights the flavors
• Body and structure — enough volume to match the powerful dish

The best wines for leg of lamb

Bordeaux with lamb — the classic match

There's a reason why Bordeaux and lamb have become an iconic pair in French food culture: they are made for each other. Bordeaux wines are based on Cabernet Sauvignon and Merlot — grapes that provide a combination of firm tannin, dark fruit and an elegant acidity.

The tannin in Bordeaux is the key. It reacts chemically with the proteins in the lamb meat and creates a silky smooth mouthfeel that is difficult to achieve with other wine types. At the same time, the wine's fruit character enhances the lamb's natural sweetness.

You don't need to buy an expensive Bordeaux to experience this. A simple Bordeaux Supérieur or Médoc for 100-150 kr already gives you the classic match. If you want the big lift for a special occasion, a Saint-Julien or Pauillac is close to perfect.

Read more in our guide to Bordeaux.

Rioja — the Spanish alternative

Rioja is an excellent and often more affordable alternative to Bordeaux. The wines are based on Tempranillogrape and aged in oak barrels, which gives a characteristic vanilla and spice note that pairs fantastically with spiced lamb.

Choose a Rioja Reserva (minimum 3 years aging) over a Crianza for leg of lamb — the extra aging provides more complexity and a softer tannin structure that suits the slow-roasted dish.

Rhône wines — for the herb-influenced lamb

If your leg of lamb is generously seasoned with rosemary, thyme and garlic — the Provençal way — wines from the Rhône valley in Southern France are the most logical choice. Rhône and Provence share terroir and herb character with the lamb that grows up in the same hills.

A Gigondas or Vacqueyras gives you the Rhône complexity at a more affordable price than Châteauneuf-du-Pape, and matches the herb-influenced lamb almost perfectly.

Temperature and serving

Serve red wine with lamb at 16-18°C. Too warm wine tastes flat and alcoholic — too cold wine has harsh and closed tannin. If the wine is taken from a cellar at 14°C, it's ready after 15-20 minutes at room temperature.

Frequently asked questions

Can you drink white wine with leg of lamb?

It's unconventional, but not impossible. A very full-bodied, barrel-aged white Bourgogne or a powerful Viognier from Rhône can technically work with lighter lamb dishes. But for classic oven-roasted leg of lamb, a powerful red wine is almost always the best choice.

What does a good wine for lamb cost?

You can find excellent wines for lamb from 100-200 kr. A Côtes du Rhône or Rioja Crianza in that price range never fails. If you want the big experience, a Bordeaux Cru Bourgeois or Rioja Reserva for 200-350 kr is an excellent choice.