Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:
2012 Kofererhof riesling, Alto Adige, Valle Isarco, Italy: At 700 feet elevation, the focus at this vineyard is on high-acid whites. In this wine, aromas of peach, white flower, spice and lemon intermingle with a stony minerality and high acidity that will cut through the yogurt sauce. Also, the wine’s spice will nicely balance the cumin and cinnamon.
2013 Carol Shelton Monga Zin zinfandel, Cucamonga Valley, California: A pioneering woman in her field, Shelton, who studied at the University of California at Davis, makes zinfandels that are expressive, balanced and structured, with red fruit such as macerated red raspberries and cherries, and a touch of spice. The fleshy fruit character of this wine will stand up perfectly to the lamb, while the natural spice of the grape will mirror the spices in the mix beautifully.
2013 Anima Negra AN/2, Vi de la Terra Mallorca, Balearic Islands, Spain: Two self-taught locals founded this winery in 1994. This red wine is a blend of local varieties callet and monte negro, plus a touch of syrah. Aged in mixed barrels of French and (a smaller portion of) American oak, its flavors — dried strawberry, cassis, a hint of smoke, dried herbs and anise — will complement the parsley, cinnamon and gamey lamb.