Some things are just meant to go together. Bacon and eggs. Milk and chocolate chip cookies. Meat pies and tomato sauce. Lamb and Cabernet Sauvignon. The earthy flavours of slow roasted lamb with all the trimmings is a perfect match for Cabernet Sauvignon from Margaret River or Coonawarra.
Coonawarra – Unique soil and exceptional local produce
As well as producing world-renowned Cabernet Sauvignon, Coonawarra is the perfect place to experience unique Australian wine and delicious local produce. The terra rossa of Coonawarra is Australia's most famous soil, renowned for its affinity with Cabernet Sauvignon wines. While Vines were first planted in the region in 1890 by John Riddoch but it wasn't until Samuel Wynn recognised the potential of the strip of terra rossa soil, and bought the original Riddoch cellars in 1951 that the region began to put itself on the map.
Margaret River – Stunning location and stunning wines
Margaret River is a relative late arrival on the Australia fine wine scene. The assessment of the grape growing potential by Dr. John Gladstones in the 1960’s started the journey. Although Margaret River doesn’t have the history of Coonawarra the reputation of Cabernet Sauvignon is definitely on par. The style differs from Coonawarra with similar richness and intensity of fruit but more elegant and aromatic. Blackcurrant, violets and mint with velvety tannins are typical signature characteristics.
Click here for a delicious slow-cooked lamb shank recipe from NineMSN Food.