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In order of my particular preference: Zinfandel (red) -- old vine Shiraz a robust Pinot Noir Cabernet Sauvignon Merlot, if you like it -- I don't You want a fairly strong wine with a lingering aftertaste & a bit of acidity to cut through the fattier quality of lamb. You want a wine that is spicy, perhaps peppery. A bit of fruit is good, such as blackberry, and a tiny bit of sweetness. Anything obviously sweet will be icky in the extreme. I also love old-vine Zinfandel with game, smoked meats, etc. Can't really think of a good recommendation for a white wine. Maybe a very oaky Chardonnay? Sometimes these are too buttery/oily. (They are also kind of out of fashion today & somewhat harder to find.) It's very nice to marinate the chops in red wine & garlic or shallots. One of my favorite meals! Will you invite me over for supper? :-D

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16y ago

What else can I help you with?