Food & wine pairing: Stuffed Shoulder of Lamb with Dried Fruits

Lamb shoulder, cooked for a long time in the oven or casserole, develops rich juices, roasted and candied aromas, and the dried fruit stuffing brings both fondant and suavity. This style of dish calls for wines capable of responding to both the fleshiness of the lamb, the natural sweetness of the dried fruit and any spices or herbs used (cumin, cinnamon, coriander, thyme, rosemary).

The first reflex is to turn to generous, mature red wines with expressive fruitiness and a spicy frame. It's essential to favor reds with mellow, velvety tannins, as overly powerful tannins would clash with the sweet notes of dried fruit.

The first reflex is to turn to generous, mature red wines with expressive fruit and a spicy frame.

Châteauneuf-du-Pape bio rouge: a sunny wine, often marked by Grenache, with aromas of black fruits, figs, sweet spices, garrigue, which dialogue admirably with dried fruits and lamb.

Gigondas or Vacqueyras: deep yet supple wines, with notes of prune, thyme, leather and sometimes licorice, that integrate well with the richness of the dish.

Languedoc (Minervois du domaine des Homs, Saint-Chinian, Faugères): wines often made from Syrah, Grenache and Carignan, offering lovely Mediterranean warmth and aromas of dried herbs, candied fruits and spices.

Côtes-du-Roussillon Villages du domaine des Schistes: here again, the ripeness of the grapes and the aromas of black fruits and garrigue resonate perfectly with the oriental character of the dish.

White Wines Ample and Solar: A Surprising but Sublime Pairing

Pairing with a white wine may be surprising, but it can turn out to be masterful as long as you choose powerful, bold, slightly evolved whites with notes of dried fruit themselves or honey.

Châteauneuf-du-Pape blanc: a rich, structured wine, with aromas of nuts, dried flowers, and sometimes beeswax.

Lirac blanc or Côtes-du-Rhône blanc: based on Grenache Blanc, Clairette or Roussanne, these wines offer a balance between freshness and fullness.

Wine from Alsace (Pinot Gris or dry Gewurztraminer): their aromatic richness, with notes of exotic fruits, honey and spices, marry perfectly with dried fruit stuffing.

In some cases, and if the dish is particularly marked by sugar (especially in the presence of prunes, dates or raisins in large quantities), a sweet wine or a vin doux naturel can make a bold but successful pairing.

Maury or amber Rivesaltes: Grenache-based wines from Roussillon, with aromas of figs, dates and nuts, which can magnify the dish.

Coteaux du Layon or Vouvray moelleux: on a more airy, honeyed style, they bring sweetness and freshness to the whole.

Porto tawny: an unusual pairing but one of great richness, especially if the lamb is spiced up with mild spices.

Lamb shoulder stuffed with dried fruits is a generous, complex and warm dish. It calls for ripe Mediterranean red wines with mellow tannins and aromas of spices and candied fruit. Red wines from the South of France, Lebanon or slightly evolved reds are natural partners. Great whites that are sunny, full-bodied and sometimes slightly oxidative can also offer a classy pairing. Finally, lovers of more original pairings can experiment with a sweet wine or a vin doux naturel.