Food and Wine

Lamb

So Bordeaux is my first choice, especially when the lamb is cooked with rosemary and other herbs to match the natural herbaceous quality of the wine. But just about any dry red is fine, including Burgundies, Rhones, New World Cabernet Sauvignon, Merlot or Syrah/Shiraz, and Northern Italian reds.

Additions from readers:

Fine Spanish reds, including those from Rioja and Ribera del Duero, deserve to be added to your list. --Craig Schweickert