Red · 2023
Mazzei Fonterutoli Chianti Classico
Castello di Fonterutoli — Mazzei
Toscane · Italie
View →Meat
Lamb
A structured but fresh red, with enough depth to match the richness and savory character of lamb.
The pairing
Why it
works.
Lamb has a more pronounced flavor than beef while keeping a tender texture. It prefers reds with depth, good freshness, and enough structure to accompany the meat without overpowering it.
A roasted leg allows for a balanced, complex red. With grilled chops, spicier and more savory profiles become especially appealing. Rosemary, thyme, garlic and pan juices can also steer the pairing toward wines with herbal or slightly earthy notes.
In practice
With lamb, look for structure without sacrificing freshness. Tannins can be more pronounced than with duck, but the wine should retain enough acidity to balance the fat. Herbs and grilled cooking particularly favour spicy, savory, complex reds.
In the glass
What to
look for.
Fresh, spicy Syrah01
Structured Grenache02
Cabernet Franc03
Tempranillo04
Balanced Mediterranean red05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Very light reds may lack presence, while extremely oaky, alcoholic or massive wines risk making the pairing heavy.
When serving
Serve the red around 16 °C. For a structured bottle, opening it a little ahead of time can help soften the tannins and bring out the aromas.