This particular Syrah has a spiciness to it. You can smell the cloves and white pepper notes. The wine also has a slight herb-like character to it that picks up well with the herbed crust on the lamb. The medium to full body of the wine will stand up to the gentle body of the herb and breadcrumb encased lamb meat. The crust will protect the meat ensuring that is tender. The succulence of the lamb will match the succulence of the fruit of this wine too.
Remember to brown the meat thoroughly before dipping it into the herb breadcrumbs as this brown colouring will balance the supple tannins in the wine. The browning of the meat is called the Maillard process and gives the dish a meaty flavour.
Remember, pair the body of the wine to the body of the dish, the spiciness of the wine to the spiciness of the dish. The Mount Sutherland Syrah 2010 is the perfect match for this wine. Let us know if you agree!