Pairings by sommelier Nate Redner of Oyster Bah, as told to Michael Austin:
2009 Domaine Tempier Cabassaou, Bandol, France: This wine is composed of 95 percent mourvedre, 4 percent syrah and 1 percent cinsault, creating a highly structured wine with aromas of mulberry, blackberry, espresso, licorice and black pepper to complement the nutty mint pesto. There is a good bit of fat in both the lamb and pesto, so you’ll be happy to have the high tannin of mourvedre with acidity on the back end.
2014 Enfield Pretty Horses, California: Lush fruit and nuttiness characterize this wine. It’s made of mainly tempranillo with some graciano, which helps its tannic structure and fruit intensity. Floral notes of lavender and rosemary will complement the mint pesto while juicy cherry on the palate will match the lamb. The wine’s abundance of acidity will cut any fat that may linger from the chops. Be sure to give the wine a slight chill.
2013 Tami Frappato, Sicily, Italy: This red wine is light in body, and expresses aromas of wild strawberries, raspberries, sour red cherries and rose petals. Feta and lemon juice/zest provide a good bit of salt and acidity in the pesto, and they’ll be backed up by the tart red fruit character and slightly briny finish of the frappato. Also, the nuttiness in the pesto will be complemented by the floral component of the wine.