Lamb, Mutton & Hogget

Lamb and Syrah is a combination written in stone, but varietals like Mourvèdre, Tempranillo, Tinta Barroca and Cinsault can also work magic. For ribs or chops, full-bodied whites like Chenin Blanc or Chardonnay are a hit. Spicy lamb dishes go well with fragrant whites like Muscat or Gewürtztraminer or, on the other spectrum, also with riper red blends, regardless of varietals.