Shiraz, like every other wine, varies in style depending on its price, age and region of origin but you can be pretty sure when it comes to matching Australian Shiraz we’re talking about a full-bodied red.
What most people probably think of is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe.
If you enjoy this sort of style we suggest you to try our
Mitolo Jester, Maclaren Shiraz, 2013 at £12.25
Deep, dark red. The nose is bright, lifted and aromatic,with raspberry, blackberry and mint chocolate characters. The palate is concentrated with a luscious rolling texture and packed with fresh blackberry and plum, dark chocolate, liquorice and a hint of white pepper spice. The wine is juicy and plush with silky tannins that linger, providing a drying, savoury finish.
Pair your red Aussie with
SLOW ROASTED LEG OF LAMB WITH HERB RUB
Ingredients
whole head of garlic
1 tbsp salt flakes
2 sprigs rosemary, leaves only, chopped
2 sprigs thyme, leaves only
olive oil
1 leg of lamb, approximately 2kg
For the mashed potatoes
1kg potatoes
100g butter
25g parmesan grated
salt and freshly ground black pepper
Method
Preheat the oven to 160C. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep sided roasting tin. Add 250ml of water to the roasting tin. Baste the meat with the liquid then cover the lamb with foil. Place in the oven and roast for 3-3½ hours, until cooked to your liking. When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated parmesan. Season well with salt and pepper.
Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices.
Enjoy it !!
