What wine pairs with agnello brasato?

Brunello di Montalcino

red · Sangiovese Grosso · Montalcino · Italie — 17–18°C

Ultimate Tuscan pairing: Brunello and Italian braised lamb share the great-occasion table. Deep tannin carves the slow-simmered shoulder fat; tertiary leather and forest-floor notes extending the red-wine jus.

Bandol Rouge

red · Mourvèdre · Bandol, Provence · France — 16–18°C

Bandol (Mourvèdre-dominant) — Mediterranean and wild — shares the latitude of southern lambs; garrigue marrying roasted vegetables, Mourvèdre tannin holding 6-hour braised shoulder, leather notes extending the jus.

Aglianico del Vulture

red · Aglianico · Basilicate · Italie — 17–18°C

Volcanic Aglianico del Vulture — full-bodied Italian alternative less exposed than Brunello: volcanic tannic structure holding long-braised lamb, blackberry-tobacco notes fusing with root vegetables.