On the lamb

Do psychiatrists still use word association tests to analyse the patient’s subconscious mind? If I was on the receiving end of such a test and the psychiatrist said “lamb” I would automatically respond with “Cabernet Sauvignon”.

Lamb and Cabernet Sauvignon are soul mates. Cabernet Sauvignon is a thick-skinned grape producing full-flavoured and quite astringent red wine. It needs to be matched with equally full-flavoured foods. Lamb is a high fat meat. High fat means high flavour and a perfect match with lamb as far as flavour intensity is concerned. The fat in lamb helps cut through Cabernet Sauvignon’s astringent tannins while the tannins make the meat appear less fatty – perfect!

I’ve chosen a full-bodied Cabernet Sauvignon from Mills Reef and a blend of Cabernet Sauvignon with other varieties from Trinity Hill, both great partners for Martin Bosley’s lamb dishes.

Trinity Hill The Gimblett 2007 – $34

A blend of Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec. The wine has bright, focused fruit flavours including blackberry, blackcurrant and plum plus a hint of floral with liquorice and spice. Powerful, elegant red. – view on bobcampbell.nz

Mills Reef Elspeth Trust Vineyard Cabernet Sauvignon 2007 – $39.95

Dense and powerful wine with a deep, dark colour and brooding berry, liquorice, spice flavours. A moderately tannic red that demands to be matched with a rich lamb dish. – view on bobcampbell.nz


First published in KiaOra Magazine – Sep 2010.

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