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Jack Brewer
Grape Stomper
Posts:169
 | | 04/14/2006 9:16 PM |
| We are doing a rotisserie boneless leg of lamb ( on the grill) tomorrow night. The seasoning is oregano & lemon & salt/pepper. What am I putting w/ it?? I want to go red but the lemon makes me wonder if it is a mistake? Can I go Bordeaux??  | | | |
| Seaquam
Barrel Filler
Posts:1141
| | 04/15/2006 1:06 AM |
| A good Chianti Riserva would handle the acidity of the lemon, though after you're finished grilling, the lemon will just be more a distant flavour than an acidic sensation.
Northern Rhone Syrah, maybe Crozes-Hermitage, would probably work well also. | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 04/16/2006 7:38 PM |
| I'd do an extracted Pinot Noir (a Loring or something from Sta. Rita Hills).
I'd consider a Syrah also. It should be on the softer side though like not Aussie. | | | |
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