The Wines of Bergerac – Pairing wine with Spring lamb

by Martin Walker

Spring is here and that means lamb with tender new vegetables, a meal that deserves a fine wine to accompany and enhance the food. But if like me and most other Brits you were brought up with the classic Sunday lunch of a leg of lamb with mint sauce, of chopped mint leaves mixed with sugar and malt vinegar, you might have trouble finding the right wine.

But there is a solution. Caro and Sean Feely of Terroir Feely in Saussignac make a magnificent red wine called Grace (around 17 euros at the vineyard) which I find has just the merest suspicion of mint along with the more typical flavours of spices and pepper. And it goes very well with lamb, British-style.

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