[TN] 2001 Font de Michelle CNdP

lleichtman wrote in news:e038b785-7ad8-4db3- snipped-for-privacy@o14g2000prb.googlegroups.com:

Oh, I am surprised now. I share the idea that most red wines that I drink, go well with lamb, specially when thinking classic regions (to me, that means Bordeaux, Bourgogne, Chinon, Rioja, Ribera del Duero, Toscana and Piamonte).

Actually, when I want to enjoy a really good bottle of wine from this regions, I end up with a grilled steak and/or roasted lamb. I even try not to add anything sweet (e.g. roasted vegetables such as leek, carrots, etc) because I find it makes the dryer wines taste sour.

There is another category of wines, which are usually heavy on oak and bear higher alcohol levels, that I think can go better with dishes that have a sweet component, and plainly roasted lamb can usually be too soft a flavour for that wines.