Lamb and Wine

Lamb's assertive flavor can stand up to a host of wines. While a lighter-bodied red like Pinot Noir is the classic pairing, you've got quite a bit of latitude: spicy or earthy reds, sweeter whites, or fuller-bodied reds all work as well.

Chops:
If you're grilling or broiling your chops, you'll need something with a bit of acidity to help cut through the char and fat. Take cues from your marinade to figure out the ideal pairing: garlic, wine and herbs would go well with something medium-bodied and slightly acidic, like a Merlot from the American Northwest or a French red Burgundy; more assertive spices would do well with something bolder and earthier, like Rioja or any Syrah from France.

If you've got especially flavorful meat — such as shoulder chops or the like — go with something larger-bodied and jammier, like Australian or New Zealand Shiraz, or American Merlot from a hot climate like California. Unorthodox but delicious are fuller-bodied sweet (sometimes called off-dry) white wines, such as those from the Jura region of France, or even a spaetlese Riesling from the Mosel.

Roasts:
Roast lamb can go in any direction; as with the chops, look to your marinade for cues. The general rule is "what grows together goes together" — that is, wine from the same region as your marinade-style will almost always be an ideal pairing. If you're stumped, some of our favorites are Oregon Pinot Noir, a funky Cabernet Franc from either California or the Loire Valley of France, or Argentinian Malbec. All of these are lighter-bodied reds with something extra: the Pinot has acidity; the Cabernet Franc is earthy; and the Malbec adds spice.

Stews & Braises
If you're braising in wine, pick a drinking wine similar in flavor to what you're cooking with — you don't need to break the bank on braising wine, but stick to a similar region and grape.

Stock-braised meats like lamb shanks need something with both body and acidity; the silky texture and rich mouthfeel of the meat would do well with a warm-climate red, like something from Ribera del Duero (in Spain) or something on the spicier side from Portugal.