Having some trouble with this one, so I'm turning to my trusty forum friends for help. We are going to dinner tonight at our favorite Morroccan place. I know what sort of dishes we will be ordering - it will be Lamb with Honey and Almonds, or something very similar. It is lamb shank that slow cooked and so tender it falls away from the bone. The dish is not overly sweet, but it is noticable.

So, what would you pair with this?

When I was in Morocco two years ago I had tea (with little bugs in it) paired with my lamb.

Try a tasty Southern Rhone.

Thanks for the suggestion Winetex, but too late. I went with two wines - 1999 T-Vine Napa Zinfandel and 2000 Dalle Valle Pietre Rosso Sangiovese. Both were very nice, and the sweet fruit in the Zin stood up well to the dish.

It sounds yummy!

Carignan