Roasted lamb loin and purple potatoes
Roast
Roasting
Lamb can be partnered with a variety of red wines—the ideal match, of course, has to do with the way the meat is prepared and what accompanies it on the plate. Some preparations of New Zealand lamb go beautifully with Kiwi syrahs, but with Chef Gwithyen Thomas’s lamb loin with purple potatoes, we’d opt instead for a New Zealand pinot noir (we paired the <a href="http://www.villamariawine.com/wines/product-details/filter/wine-tiers/private-bin/vm-private-bin-marlborough-pinot-noir">Villa Maria Private Bin Pinot Noir</a> with it). A savory pinot that exhibits earth and dried spice characteristics would best complement the smoky, spicy note that permeates the potatoes, and the toasted nuts in the vinaigrette. This lamb is prepared so simply—without heavy sauces or crusts, or heaps of herbs and spices—that to serve it alongside a bigger, more overt wine would overwhelm it.
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