Pairings

What loves what.

A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.

Meat
Roast or grilled lamb
Lamb is herbal and sweet-savory. Match the rosemary, not just the meat.
- Red Bordeaux or Cabernet Franc
  Cedar, pencil, and structure for the fat cap.
- Rioja Reserva
  Tempranillo, oak, and Spain's own lamb tradition.
- Southern Rhône Grenache blend
  Garrigue and raspberry for herb-crusted racks.
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Spice
Thai, Sichuan, or other chili-lime heat
Capsaicin punishes alcohol and oak. Residual sugar and acid are the tools.
- Off-dry Riesling (Kabinett, Spätlese)
  Sugar cools heat; acid stays bright.
- Off-dry Chenin or Gewürztraminer
  Aromatic lift for lemongrass and coconut.
- Lambrusco or off-dry sparkling
  Chill, bubbles, a little sweetness.
Skip: High-alcohol reds and heavily oaked Chardonnay. They amplify burn.
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