Lamb Chops

Lamb Chops

Chargrilled lamb chops bring savoury, fat-rich meat and a charred edge, often lifted with rosemary and garlic, so the wine needs tannin to handle the fat and a herbal streak to echo the seasoning. Reach for a structured red with Mediterranean character. Avoid anything light or delicate.

Pairs Perfectly

A Chateauneuf-du-Pape, Southern Rhone, France. The Grenache-led blend carries warm garrigue herbs that mirror the rosemary, with the body and grip to match the fat; a Cotes du Rhone Villages gives the same character for everyday drinking.

Pairs Well

An Agiorgitiko, Nemea, Greece. Greece's great lamb red offers supple dark fruit and a savoury, herb-flecked finish that meets the char head-on.

A Ribera del Duero, Spain. Tempranillo here is firm and structured, its leather and dark fruit a natural fit for the richness of the chops.

Avoid

Light, delicate whites and reds, which the chargrilled lamb simply overwhelms.

Failing That

A Chianti Classico, Italy.

If All Else Fails

Malbec, Mendoza.

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