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Use this master recipe as the starting point and add your choice from the glazes that follow.
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2005 Rymill Maturation Release Cabernet Sauvignon,
The Bordelaise love lamb with their cabernet sauvignon-based red wines, which provide the prominent tannins required to slice through the richness and fattiness of the good-quality lamb. This slow-cooking method used in this recipe helps subdue the lamb's protein richness with the potatoes, onions, fresh herbs and blend of white wine and chicken stock bringing a dense rustic quality to the dish. The Rymill Maturation Release is now 8 years old, its time in barrel and bottle helping to break down the inherent bold fruit flavours and potent tannin structure of the cabernet grape. The wine's flavours are savoury with elements of black fruits, dried herbs and sandalwood spice that remind us that pairing a mature red is with slow-cooked food is one of life's pleasures.