I'm having a dinner at my house on the 7th, and I'll be doing a leg of lamb that is stuffed with fresh herbs (rosemary, thyme, parsley, sage) and garlic, and I was wondering what to pair with it. I was thinking about opening a couple bottles of '99 Barone Ricasoli Casalferro whose WS notes are as follows:

Beautiful and balanced, with plum, violet and vanilla character. Medium-bodied, with fine tannins and a fresh and refined aftertaste. Sangiovese and Merlot. Best from 2004 through 2009. WS90.

I know it's a little early to be drinking right now, but the last bottle I had several months ago was delicious. I think it would go quite well, but hopefully it isn't in a dumb phase.

Anyway, if anybody has any other suggestions (preferably Italian) that would go well, it would be appreciated.

Thanks!

Sanigovese dominant wines will work well, as will most Spanish Tempranillo's and NZ merlot dominants.

I think your choice although a little young would work remarkably well.

i had the 99 casalferro a few months ago in italy. it was a tannic monster and no where ready to drink. either get your hands on a few bottles of the 97 or decant a few hours a head of time.

a better option would be something like the castello di brolio from 97,98 or 99. they will be much more approachable.

I'd go with a Bordeaux myself. If it had to be Italian it would be some type of Super Tuscan. I like Cabernet with lamb, preferably olf world.

TCK

Lamb goes great with virtually any medium to full bodied red. Given the herbs you are using one of the classic matches would be Rhone varietal based wines. If you want to pour italian, I would hunt down the recently released 99 Ciacci Syrah. 94 points from Parker and he got his rating right this time. A nice CdP or Bandol would also be a classic match.

Yes, look to the Rhone.

With an herbed crust like you describe, a full bodied CdP or a Gigondas will work well. If your cellar has it, a well aged Northern Rhone would be my choice. Better an Hermitage than Cote Rotie. A younger St. Joseph may be kinder to the budget.

I can't speak to Italian wines as that is an area I am admittedly weak in knowledge.

I prefer the idea of a Syrah/Shiraz, myself. Seems like a great pairing to me.

Thanks for the suggestions. I think I'm going to go with either a '97 Travaglini Gattinara, or a '99 Montrius Gigondas. Or maybe one of each.

I'll figure out what I want the day of the dinner, since I'll have both on hand. I know each will be a little young, but with a bit of decanting, the tannins should bite nicely into the medium-rare roast.

I opened both of the aforementioned wines to have with the lamb on Saturday, and they were both outstanding. TNs are posted in the appropriate forums.