Falling for Flavor: A Savory Lamb and Pinot Noir Pairing to Warm Up Your Fall!
There’s nothing quite like the smell of roasted lamb wafting from the kitchen, seasoned to perfection and paired with hearty fall vegetables like acorn squash and red potatoes. This rustic meal invites the comfort of autumn into your home, and the perfect Fero wine to complement this dish is a bright, medium-bodied Pinot Noir.
The Star: Butterflied Leg of Lamb
Butterflying a leg of lamb opens up the meat, allowing for quicker cooking and more surface area for marinades and seasoning to penetrate. On our lamb, we used thyme, rosemary, marjoram, salt, pepper, garlic, and olive oil to season. Lamb is rich and slightly gamey, making it an ideal partner for a fruit-forward wine like Pinot Noir. Roasting or grilling the meat to medium-rare enhances its natural juiciness and tenderness. Our lamb was seared on a cast iron skillet; as soon as the meat was placed on the pan a beautiful aroma burst into the air of all the delicious spices.
The Earthy Accompaniments: Acorn Squash and Red Potatoes
Acorn squash is sweet, nutty, and creamy once roasted, with a natural caramelization that adds depth. When drizzled with olive oil, sprinkled with salt and pepper, and roasted until golden brown, its flavors are intensified, making it a perfect pairing for the lamb.
Red potatoes are mild and buttery when roasted with olive oil, salt, and herbs. The starchy, smooth texture complements the hearty lamb and the soft, sweet squash. These elements ground the dish, adding warmth and balance.
The Wine: Pinot Noir
Pinot Noir is known for its elegance and complexity. With bright red fruit flavors like cherry, raspberry, and strawberry, coupled with earthy, mushroomy undertones, it’s an excellent pairing for the richness of lamb and the roasted sweetness of acorn squash.
Why Pinot Noir Works
Acidity: The natural acidity in Pinot Noir cuts through the fat of the lamb, cleansing the palate between bites and balancing the richness of the dish.
Earthy Notes: The earthy tones in the wine, reminiscent of mushrooms and forest floor, complement the herbal notes of the lamb marinade and the roasted flavors of the squash and potatoes.
Fruit Forwardness: The cherry and red berry flavors in the wine bring a brightness to the meal, enhancing the natural sweetness of the squash without overwhelming it.
The Pairing
When you take a bite of succulent, herb-infused lamb, followed by a sip of Pinot Noir, the wine’s acidity lifts the savory, slightly fatty lamb flavors. The fruitiness of the wine brings a lively contrast, while its earthy undertones enhance the rosemary and garlic. With the roasted acorn squash, Pinot Noir complements the caramelized sweetness, and with the red potatoes, it adds a refreshing counterpoint to the creamy, starchy texture.
The result is a harmonious blend of flavors—each bite and sip building on the last!
Conclusion
The combination of butterflied leg of lamb, roasted acorn squash, red potatoes, and Pinot Noir is a meal that invites warmth, depth, and balance to the table. The lamb's richness, the squash’s sweet nuttiness, and the potatoes' earthy simplicity are elevated by the Pinot Noir’s bright fruit, acidity, and earthy tones. This pairing is perfect for a cozy autumn evening or any time you want to celebrate a hearty, flavorful meal with an equally graceful wine.
Cheers!