This is a list I exported from CellarTracker. I know it’s very champagne heavy and I plan to round it out over the next year or so. I also didn’t realize a price was included for each wine. Not entirely sure where the numbers came from but they’re probably an estimate of what I paid.
athomewine
Where are you – those are exceedingly affordable wine prices!
MHanky
Is that a Kenji cookbook? Spice, I’d stay away from heavy reds and focus on the acid.
Imazinner
That dish is going to be spicy and bold.
If you are serving with dinner, and not drinking much of it before dinner, I would go with a bold red.
Something Italian, or Spanish.
4laman_
Tondonia could be a fun pairing
apileofcake
Philipponnat rose or Pataille Aligote for me. Maxime Magnon if I wanted a red but I do personally prefer them with a handful of years on them.
NobodysLoss1
I’d go with the Chateau La Baronne
sercialinho
I’d go with the Madiran. Powerful and wild enough to stand up to this. And a bit dirty. Alternatively the first Brunello. A bit of age works.
JLC-Fan
Depending on the the level of spice (how many red pepper flakes you add!), I’d shy away from a big, higher alcohol red. I think a lower alcohol Riesling, like the Stein, would work really well with the fatty lamb and peppery heat. The Baudry would be lovely as well.
And a Gimonnet or Pol Roger before dinner sounds a treat!
11 Comments
“good red”
This is a list I exported from CellarTracker. I know it’s very champagne heavy and I plan to round it out over the next year or so. I also didn’t realize a price was included for each wine. Not entirely sure where the numbers came from but they’re probably an estimate of what I paid.
Where are you – those are exceedingly affordable wine prices!
Is that a Kenji cookbook? Spice, I’d stay away from heavy reds and focus on the acid.
That dish is going to be spicy and bold.
If you are serving with dinner, and not drinking much of it before dinner, I would go with a bold red.
Something Italian, or Spanish.
Tondonia could be a fun pairing
Philipponnat rose or Pataille Aligote for me. Maxime Magnon if I wanted a red but I do personally prefer them with a handful of years on them.
I’d go with the Chateau La Baronne
I’d go with the Madiran. Powerful and wild enough to stand up to this. And a bit dirty. Alternatively the first Brunello. A bit of age works.
Depending on the the level of spice (how many red pepper flakes you add!), I’d shy away from a big, higher alcohol red. I think a lower alcohol Riesling, like the Stein, would work really well with the fatty lamb and peppery heat. The Baudry would be lovely as well.
And a Gimonnet or Pol Roger before dinner sounds a treat!
Im surprised nobody said Riesling yet!!