An Aussie Red Excels with Lamb and Coconut Curry

Our previous evening’s Lamb and Coconut Curry had proved a bit tricky to find a good wine match, so how would we fare with the leftovers?  Firstly, after reheating the sauce thickened and became more intensely flavoured.  We also accompanied it with rice instead of potatoes.  We decided to go for a more full-bodied wine and decided on a bottle of Westend Private Bin Shiraz/Petit Verdot 2007 an Australian red from the Sunday Times Wine Club.

This was powerful, spicy with black fruits, smooth vanilla sweetness and plums on the finish.  The wine was up to the challenge of the strongly flavoured food.  Overall, we were happy with the result and it was certainly the best pairing of the three we have tried with this meal.

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