An Italian Pinot Grigio Goes Well with Lamb Kebabs

We cooked a Supercook recipe, Tikkah Kabab – lightly spiced lamb kebabs, marinated in ginger, onions, coriander, lemon juice, green chillies and black peppercorns.  We served them with chapattis and a green salad.

To drink with the meal we chose a bottle of Villa Masetti Pinot Grigio 2011, an Italian white from the Sunday Times Wine Club.  We found the wine to be fresh, crisp and fruity, with a lemony, grapefruit creaminess.  Whilst lamb is often better with red wine, this white was great with the spicy flavours in the kebabs.

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