Seder Meal

[Thomas]

Last night I had a dinner of lamb chops--grilled--with a sauce of Madeira, soy and beef stock with shallots, garlic and rosemary. The lamb went well, as it often does, with a wine including syrah; the one I had was in fact a blend of syrah, grenache, cabernet sauvignon and merlot, and it was produced in Languedoc, Coteaux du Besille--quite a match.

Most lamb dishes are fine with a peppery syrah (shiraz) from anywhere, or a Rhone or Spanish wine heavy in garnachia (grenache) or monastrell (mourvedre)--Carchello, from Jumilla, comes to mind, heavy in mourvedre.

[This message has been edited by foodie (edited 03-25-2002).]