This was the main attraction of one Peter's Wine Circle (PWC) dinner
when we had a whole lamb roasted for the night. As Cabernet Sauvignon was the
match for roast lamb, we only had wines made from that grape. A white Cabernet
cannot be found to go with the appetizer, so a rose sample from Australia stood
in for duty. We had 8 Cabernet reds to go with the lamb. What about dessert?
You must have guessed by now, because I had already blogged about thisbotrytised Cabernet Sauvignon from Murfatlar.
But if it was not a PWC Cabernet night, what would you have matched it
with? I used to drink Burgundy with it and I think I had also blogged about a
certain Sunday lunch with roast lamb back in 1984, when I discovered the
delights of Chateauneuf du Papes.
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