Rack of lamb with herb crust & red wine jus

A sophisticated spring dish with perfect wine pairing

Rack of lamb with a savoury herb crust and an intense red wine jus is an elegant dish that is perfect for special occasions or the beginning of spring. The combination of tender lamb, aromatic herbs and the deep fruitiness of the red wine jus is ideally complemented by a powerful Cabernet Sauvignon. Find out here which wines go best with this exquisite main course!

Which wines go best with rack of lamb with herb crust & red wine jus?

Rack of lamb is a particularly flavoursome meat with a fine fat structure, which is wonderfully complemented by the herb crust and the spicy red wine jus. A wine that goes well with this dish should have a strong structure, fine tannins and expressive fruit flavours. Cabernet Sauvignon is the ideal choice, as its dark fruit notes (cassis, black cherry) and spicy wood barrel aromas harmonise perfectly with the roasted flavours of the meat and the herbal spice.

A good Cabernet Sauvignon also has a distinctive tannin structure that combines with the protein of the lamb and creates a velvety, harmonious sensation in the mouth. The lively acidity of the wine also provides freshness and prevents the dish from being too heavy.

Wine recommendations

1st Cabernet Sauvignon from Bordeaux (France)

• Why? Bordeaux wines are known for their complex structure, the combination of fruit and flavour and their fine woody notes. They emphasise the herbal aromas and depth of the red wine jus. A classic Médoc or Pauillac offers aromas of blackcurrant, cedar and graphite, which harmonise wonderfully with the meaty structure. The distinctive tannin structure also ensures a pleasant fullness in the mouth, while the subtle acidity rounds off the dish and supports the juicy texture of the lamb.
• Recommended region: Médoc, Pauillac, Saint-Julien – France

2. cabernet sauvignon from Napa Valley (California, USA)

• Why? Californian Cabernet Sauvignon is known for its powerful fruit and silky tannins. In particular, the intense flavours of black cherries, blackberries, vanilla and a hint of dark chocolate harmonise perfectly with the herb crust of the rack of lamb. Napa Valley Cabernets are often fuller-bodied than their French counterparts, but still offer a balanced acidity structure. Their velvety texture perfectly complements the succulent meat structure of the lamb and makes this pairing particularly harmonious.
• Recommended region: Napa Valley, California – USA

3. cabernet sauvignon from Coonawarra (Australia)

• Why? Australian Cabernet Sauvignons from the Coonawarra region are characterised by their fresh acidity, eucalyptus and menthol notes and deep fruit flavours. This combination makes them particularly exciting for dishes with herbal flavours, as the minty notes of the wine form an impressive synergy with the herbal crust of the lamb. The aromas of ripe blackberries, liquorice and spicy cedar wood also support the intensity of the red wine jus and ensure a long, elegant aftertaste.
• Recommended region: Coonawarra, South Australia

The recipe:

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