The Auswine Forum

I am interested in matching a white wine to roast rack of lamb. Previously I have had considerable success with Nicholson River Semillon (the lanolin evident in the palate makes the match) and was wondering if any one had other successful experiences they might care to share.

Could try a Marsanne, Viognier or Petit Manseng. The weight works, and the flavours shouldn't clash.

A Riesling might also work (thinking of quite a lemony one like Jeanneret)

Dis4Durif wrote:I am interested in matching a white wine to roast rack of lamb. Previously I have had considerable success with Nicholson River Semillon (the lanolin evident in the palate makes the match) and was wondering if any one had other successful experiences they might care to share.

According to my (only) white wine (only) drinking friend and ex-Petaluma Shareholder, Petaluma Chardonnay goes with anything, just vary the vintage accordingly.

Never done it but based on the principle that Cabernet tannins clean the fat from the mouth I would go for something with acidity but a bit of palate weight (i.e. not young riesling or young HV semillon). Quirky would be something like 2005 Coriole Fiano or mainstream would be a barrel fermented sauvignon or semillon.
GW

try a white merlot or white pinot

Craig(NZ) wrote:try a white merlot or white pinot

Or even a white shiraz or that funny pale cabernet that Dorham Mann makes into a bubbly.

Crikey, now there's a blast from the past!

Haven't seen or heard from you for yonks, bro. Hope the world has been good to you and all that.

Can't really think of anything decent to suggest re your wine/food matching. Are you able to drink a nice Cabernet/Pinot with the lamb?

Dis4Durif wrote:I am interested in matching a white wine to roast rack of lamb. Previously I have had considerable success with Nicholson River Semillon (the lanolin evident in the palate makes the match) and was wondering if any one had other successful experiences they might care to share.

With a handle like Dis4Durif and a question like that you should go and see a trickcyclist.

Sounds like self immolation to me.

Well picked Davo. Just shaking apples. But didn't some strange ones fall down!

Matching a white wine with red meat may seem to contradict well established rules that say that only chicken or fish melts with white wine and that red wine goes with red meat. Personally, I don't follow this rule so strictly and have enjoyed wonderful fish dishes with a well rounded red syrah wine and a delicious roasted meat witha viognier.

White wine with lamb! My first reaction is............WHY?

Okay, if you must, look for a wine that matches the meal. Since a roast lamb is a rich meat some amount of fat, I would opt for a full-bodied wine with enough acidity to match the fat. Try any good chardonnay, viognier or verdelho that is rich and full-bodied, but with good acidity. A semillon would be an excelent choice if it were an old, mature wine with rich, honeyed, complexity.

I really would be interested to hear what you decided on and your opinion on how it worked.

Good luck, cheers,

Mahmoud.