Barbecued lamb loin with lemon potatoes and tzatziki
This recipe appeared in the Dec/Jan 2008 issue of Gourmet Traveller WINE.
Wine to try
2003 Kir-Yianni Ramnista Xinomavro, Naoussa (Greece), A$40
Xinomavro is a red variety indigenous to Macedonia, the northernmost, mountainous region of Greece. Xinomavro is a bit like nebbiolo: high in tannins and acid, with complex, savoury flavours of dried sour cherry, warm leather and olive paste. Kir-Yianni is owned by Yiannis Boutaris, one of the “new wave” Greek winemakers, seeking to lift the quality (and image) of the country’s industry. His Ramnista works well with the sweetness of this dish as well as with the tang of the yoghurt and customary dash of lemon juice. Xinomavro has the required depth and sufficient tannins to gobble up the protein of the lamb, and enough natural fruit acid to balance the other ingredients of the dish. The Ramnista’s earthy, somewhat rustic, qualities also suit the charry barbecue flavours of the dish. If this wine proves elusive to track down, try a nebbiolo or a cabernet malbec.
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