Which Red Wine?

[Boston Blackie]

What red wine could I use to go with Leg of Lamb?

[juliedu]

Just had it last weekend,(lamb that is) "Sena", from Robert Mondavi in co-hoots with Eduardo Chadwick, Chilean red blend. Chile's answer to the California Opus One. $50. Or another newish one out there is Gregg Norman Cab. around $15. I like full bodied cabs with American lamb which tend to be a little more gamey than English or New Zealand lamb. Don't forget the fresh Rosemary and the apple and rosemary sauce (contact me if you want the recipe) to accompany the lamb. mmmmmm makes me ravenous just thinking about it.

[Innkeeper]

Lamb and Rhone are practically one word. All recommeded starting from the bottom: Paul Jaboulet Aine's Cotes Du Rhone Parallele "45", Cotes Du Rhone Villages, Crozes Hermitage, Domaine De Thalbert. Juliedu forgot the garlic. Cut up all the cloves in a full head into slivers. Stick the unfelled lamb with a stilleto and shove in the garlic.
Massage about three tablespoons of olive oil into it. Salt and pepper and well mortored rosemary next. Then roast away.

[Thomas]

I agree with Innkeeper. You can also try Shiraz or Mourvedre from Australia or Syrah from the U.S.

Sometimes, a bold Pinot Noir will do the trick.

[mrdutton]

I just recently told Innkeeper about a bottle of wine I'd recently drunk. It was a Rhone-like cepages consisting of old vine (75 - 100 years) wines from Carignane, Mourvedre, Cinsault and Alicante Bouschet. It sold locally for under $10.00. I thought it was quite good. The wine was:

1996 Cline Cotes D'Oakley Vin Rouge

I also understand that Cline Cellars produces a decent Mourvedre.

You can check www.clinecellars.com or www.vinsouth.com for futher information.

[Boston Blackie]

To Juliedu, Innkeeper, foodie, and MrDutton.
Thanks for all the information and for the wine suggestions.
I am going to make "Herb Stuffed Leg of Lamb" and Saffron Rice Pilaf.
I will check out all the wines that were suggested.