I'm fixin (Texans for "preparing to) to do a rack of lamb in mustard sauce.
Have never given much thought to an accompanying wine. Any suggestions as
to what sort of red would pair with without overpowering?

Bubba wrote:

> I'm fixin (Texans for "preparing to) to do a rack of lamb in mustard
> sauce.
> Have never given much thought to an accompanying wine. Any
> suggestions as to what sort of red would pair with without
> overpowering?

Ain't no nothin' equals Texas Red - cums frum 'roun Ft. Stockton.

Godzilla

"Bubba" > wrote in
:

> I'm fixin (Texans for "preparing to) to do a rack of lamb in mustard
> sauce. Have never given much thought to an accompanying wine. Any
> suggestions as to what sort of red would pair with without
> overpowering?
>
>
>

the issue isn't really what red would overpower a rack of lamb, but what
the mustard sauce might do with the rack. Generally I like a Bordeaux
with a good dose of Merlot in it (St Emilion for instance) but Syrah
based wines work well as do Grenache-read Rhone Northern or Southern. To
avoid overpowering the lamb stay away from big Zins and strongly oaked
cabs.

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

On Sun, 05 Jun 2005 12:11:03 GMT, "Bubba"
> wrote:

>I'm fixin (Texans for "preparing to) to do a rack of lamb in mustard sauce.
>Have never given much thought to an accompanying wine. Any suggestions as
>to what sort of red would pair with without overpowering?
>
>
If you mean a mustard glaze, you shouldn't have much problem with most
of the regular red wine suggestions for lamb. If you really mean a
mustard sauce, I'm struggling to think of something that won't be
brutalized by the mustard.

I like pinot noir with lamb--the dark, smoky, black cherry kind, not
the strawberry, red-cherry, transluscent iterations. But, neither
would work with mustard sauce very well.

Maybe a fruity Beaujolais-Village, suitably chilled could do the job.
Also consider a rose from Provence as a possibility.

If only a glaze and not mustard sauce, then the recommendation for
Rhone or merlot sounds reasonable.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

My apologies for sloppy phrasing. You are absolutely correct. A mustard
SAUCE would be just a tad to aggressive. I coat the rack with about a
tablespoon of coarse-grained mustard then pat on a mixture of dry
breadcrumbs, minced fresh parsley, crushed, dried whole rosemary and a dash
of salt and pepper.

Thanks for the suggestions. They sound excellent.


"Ed Rasimus" > wrote in message
...
> On Sun, 05 Jun 2005 12:11:03 GMT, "Bubba"
> > wrote:
>
>>I'm fixin (Texans for "preparing to) to do a rack of lamb in mustard
>>sauce.
>>Have never given much thought to an accompanying wine. Any suggestions as
>>to what sort of red would pair with without overpowering?
>>
>>
> If you mean a mustard glaze, you shouldn't have much problem with most
> of the regular red wine suggestions for lamb. If you really mean a
> mustard sauce, I'm struggling to think of something that won't be
> brutalized by the mustard.
>
> I like pinot noir with lamb--the dark, smoky, black cherry kind, not
> the strawberry, red-cherry, transluscent iterations. But, neither
> would work with mustard sauce very well.
>
> Maybe a fruity Beaujolais-Village, suitably chilled could do the job.
> Also consider a rose from Provence as a possibility.
>
> If only a glaze and not mustard sauce, then the recommendation for
> Rhone or merlot sounds reasonable.
>
>
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> www.thunderchief.org
> www.thundertales.blogspot.com
>

Mustard sause on lamb? You are a moron. How dare you ask about wine for
such a travesty!

Bubba wrote:
> I'm fixin (Texans for "preparing to) to do a rack of lamb in mustard sauce.
> Have never given much thought to an accompanying wine. Any suggestions as
> to what sort of red would pair with without overpowering?

Mustard sauce on lamb? You are a moron. How dare you ask about wine for
such a travesty!

Bubba wrote:
> I'm fixin (Texans for "preparing to) to do a rack of lamb in mustard sauce.
> Have never given much thought to an accompanying wine. Any suggestions as
> to what sort of red would pair with without overpowering?