Red Wines Australia and the Humble Lamb – A Love Story

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Having a case of red wine and experimenting over time with a variety of fun ways to work with lamb in the cooking pot is a fun and dinner party friendly way of giving yourself your own practical, hands on way of learning about wine and food matching. Garlic, dried herbs and the introduction of other such flavours can markedly change the flavour of a red wine and lamb staple dish, again highlighting the various different ways to approach self teaching in the kitchen.

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When looking for that all important piece of lamb to go with your yummy wine bottles filled with red, always remember colour of the meat is important. Most young lamb will appear pink, whilst regular lamb a darker pinkish-red. Your lamb cuts are also important.

Red wine in Australia is a common thing, as is the countless suggestions of serving dishes involving lamb. There is no secret that the Barossa Valley shiraz loves nothing better than to cosy up next to a lamb shank or lamb medallions with a Hunter Valley cabernet sauvignon.

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Cooking with a good wine or simply matching lamb with a bottle of red wine for Australians is a fairly simple task. Shiraz is a sensational friend to lamb, and due to the Australian fruitier, less oaky production of red than our European counterparts, most cuts of lamb will happily serve along a good shiraz.

There is no secret that the Barossa Valley shiraz loves nothing better than to cosy up next to a lamb shank or lamb medallions with a Hunter Valley cabernet sauvignon. Most young lamb will appear pink, whilst regular lamb a darker pinkish-red. Shiraz is a sensational friend to lamb, and due to the Australian fruitier, less oaky production of red than our European counterparts, most cuts of lamb will happily serve along a good shiraz.

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