Lamb Tagine & Wine Pairing

Gigondas, a robust red wine from the southern Rhône Valley, pairs beautifully with lamb tagine, offering a structured and bold contrast to the dish's rich, spiced flavours. Known for its deep concentration and powerful tannins, Gigondas is typically made from Grenache, Syrah, and Mourvèdre, giving it ripe dark fruit notes like blackberries and figs. These fruity tones bring a touch of sweetness that balances the savoury lamb and warming spices like cumin, coriander, and cinnamon. The wine’s earthy undertones, hints of black pepper, and dried herbs, combined with its vibrant acidity, cut through the richness of the tagine.

Côtes du Rhône pairs beautifully with lamb tagine, offering a balance between the wine's fruit flavours and the dish's rich, spiced profile. The wine's notes of dark berries, plum, and black pepper bring a lively contrast to the warm spices like cumin, coriander, and cinnamon in the tagine. Its moderate tannins and acidity cut through the richness of the lamb, while the wine's subtle earthiness and hints of herbs, like thyme and rosemary, enhance the savoury depth of the dish.

The wine’s dark fruit flavours, like blackberry and black cherry, offer a vibrant contrast to the earthy spices and tender meat in the tagine. Its firm tannins and lively acidity balance the richness of the lamb, while the oak aging introduces notes of vanilla, cedar, and spices that resonate with the warm flavours of cinnamon, cumin, and coriander in the dish.

The wine’s deep red fruit notes—such as cherry, plum, and dried fig—bring a sweet, fruity layer that balances the earthy spices and tender lamb. Its well-structured tannins and bright acidity cut through the richness of the tagine, while the oak aging in the Rioja Reserva adds hints of vanilla, tobacco, and leather, which interact nicely with the warming spices like cinnamon, cumin, and saffron.

Lamb tagine, a Moroccan dish, is rich with tender lamb slow-cooked in a fragrant sauce made from spices like cinnamon, cumin, and saffron, often complemented by dried fruits like apricots or prunes. The bold, earthy flavours of Minervois, with its dark fruit, herbal, and spicy notes, pair harmoniously with the complexity of the tagine. The wine’s tannins and acidity cut through the richness of the dish, while the subtle peppery and earthy qualities mirror the aromatic spices, creating a balanced and satisfying pairing.

This Burgundy wine, made from Pinot Noir, features dark berry notes like black cherry and plum, which add depth and fruitiness to the pairing. Its silky tannins and balanced acidity work in tandem with the tender lamb, while hints of earthiness and spice resonate with the warm flavours of paprika and cinnamon often found in the tagine.

While Aloxe Corton is a robust Pinot Noir, I don't feel like it's enough to fully stand up to the lamb. Still, it's a pretty good pairing, but I'd match the dish with something a little less pricy.

This Chilean red wine is known for its dark fruit notes, such as blackcurrant and plum, which provide a luscious backdrop that balances the savory elements of the tagine. Its velvety tannins and bright acidity work well with the tender lamb, while hints of green bell pepper and herbal undertones in Carménère resonate with the herbs and onions used in the dish.

This American red wine is known for its jammy fruit notes, such as blackberry and raspberry, which add a layer of sweetness that balances the savory elements of the tagine. Its moderate tannins and peppery finish work beautifully with the tender lamb, while hints of spice and vanilla in Zinfandel resonate with the warm flavours of ginger and cinnamon often found in the dish.

Dolcetto pairs beautifully with lamb tagine, providing a vibrant contrast to the dish’s rich and spiced flavours. This Italian red wine is known for its juicy blackberry and cherry notes, which add a refreshing burst of fruitiness that balances the savory elements of the tagine. Its soft tannins and bright acidity work well with the tender lamb, while subtle hints of earthiness and almond in Dolcetto resonate with the warm spices such as allspice and fennel often used in the dish.

Montepulciano d'Abruzzo pairs excellently with lamb tagine, offering a robust contrast to the dish’s rich and spiced flavours. This Italian red wine is known for its dark fruit notes, such as black cherry and plum, which bring a fruity depth that balances the savory elements of the tagine. Its moderate tannins and lively acidity work well with the tender lamb, while hints of earthiness and spice in Montepulciano d'Abruzzo resonate with the bold flavours of smoked paprika, garlic, and saffron often found in the dish.

Valpolicella Classico pairs beautifully with lamb tagine, providing a vibrant contrast to the dish's rich and spiced flavours. This Italian red wine, primarily made from the Corvina grape, showcases bright cherry and berry notes that add a refreshing element alongside the savory and aromatic qualities of the tagine. Its medium body and soft tannins allow it to flow seamlessly with the tender lamb, while subtle hints of herbs and spice in the wine resonate with the warm flavours like cumin, coriander, and cinnamon present in the dish.

Jumilla pairs wonderfully with lamb tagine, offering a rich and bold contrast to the dish’s complex flavours. Hailing from the southeastern region of Spain, Jumilla is primarily made from the Monastrell grape and is known for its intense dark fruit notes, such as blackberry and plum. These fruity elements provide a depth that balances the savory and aromatic spices of the tagine. Its smooth tannins and lively acidity cut through the richness of the lamb, while hints of earthiness and spice in Jumilla resonate with the warm flavours like cumin, coriander, and cinnamon found in the dish.

This Beaujolais wine, made from the Gamay grape, features bright cherry and raspberry notes that introduce a refreshing fruitiness to the pairing. Its soft tannins and lively acidity work well with the tender lamb, while subtle earthy undertones and hints of spice resonate with the warm flavours of cumin and coriander often found in the tagine.

This southern Rhône wine is known for its bright acidity and aromas of citrus, stone fruit, and herbal notes, which work well to balance the savory elements of the tagine. The wine's medium body and floral characteristics help to cut through the richness of the lamb, while hints of minerality resonate with the warm spices like saffron and anise often found in the dish.

The wine’s ripe black cherry and plum notes provide a fruity counterpoint to the lamb, while its bold tannins and balanced acidity cut through the richness of the stew. Nero d'Avola’s earthy undertones, along with hints of tobacco and spice, resonate with the aromatic ingredients in the tagine, such as cinnamon, cumin, and coriander.

This pairing is great if you are not a fan of the gamey flavours of lamb, as the bold fruit of Nero d'Avola will mask those flavours.

Negroamaro pairs okay with lamb tagine, offering a bold contrast to the dish’s spiced and savory profile. The wine's dark fruit notes, like blackberries and plum, bring a rich sweetness that balances the deep, earthy flavours of the lamb and spices. Its firm tannins and medium acidity cut through the tagine’s richness, while the subtle bitter edge of Negroamaro adds an intriguing complexity to the pairing. The wine's rustic character and hints of herbs and spices meld beautifully with the warmth of cumin, cinnamon, and coriander in the tagine.

If you want to taste the subtle or gamey flavours of the lamb in this dish, forget about it. Negroamaro is much too bold.

Aglianico pairs well with lamb tagine, offering a bold and structured contrast to the dish's rich, spiced flavours. With that said, when pairing Aglianico, do not expect to taste the subtle/gamey flavours of the lamb, or any of the subtle flavours of the spices in the stew as Aglianico is a very bold red wine.

The wine's dark fruit notes, such as black cherry and plum, bring a vibrant layer of sweetness to the earthy and aromatic tagine. Its firm tannins and bright acidity cut through the richness of the lamb, while the wine's smoky, leathery undertones and hints of dried herbs resonate with the warm spices like cumin, coriander, and saffron.

Bonnezeaux is a sweet, late-harvest white wine made from Chenin Blanc grapes, hailing from the Loire Valley in France. Known for its rich, concentrated flavours of honey, apricot, tropical fruit, and subtle floral notes, it often develops complex layers as it ages.

The wine's luscious sweetness, with notes of honey, apricot, and tropical fruit, balances the deep, savoury spices and tender meat in the tagine. Its vibrant acidity cuts through the richness of the lamb, while the wine's floral and citrus undertones add a fresh layer to the earthy and spiced profile of the dish.

While I feel this is a great pairing, I can not whole-heartedly recommend it, as not every one appreciates sweet wines.