Food Pairings

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The slow-roasted lamb's gamey richness complements the wine's garrigue character, while caramelized root vegetables echo the dark fruit sweetness and the cedar-tinged tannins cut through the fat.

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Grilled lamb chops with herbes de Provence and ratatouille

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Roasted guinea fowl with wild mushrooms

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Grilled lamb chops with herbes de Provence

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Arancini with ragù and fresh mozzarella

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Charcuterie board with saucisson sec and cornichons

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Duck breast with cherry reduction and roasted root vegetables

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Herb-crusted rack of lamb with roasted root vegetables

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Handmade tajarin pasta with white truffle butter

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Braised lamb shank with rosemary and root vegetables

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Hand-rolled tajarin pasta with butter and white truffle

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Braised lamb shoulder with rosemary and roasted root vegetables

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Grilled swordfish with capers, olives, and cherry tomatoes

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Herb-crusted rack of lamb with ratatouille

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Tajarin pasta with brown butter and sage, rabbit cacciatore, or aged Robiola di Roccaverano with crusty country bread.

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Wood-fired lamb chops with rosemary and roasted cherry tomatoes

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Roasted quail with wild mushroom risotto

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Grilled lamb chops with rosemary and roasted garlic

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Wood-fired pizza Margherita with fresh basil

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Herb-crusted rack of lamb with roasted root vegetables

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Coq au vin or charcuterie board with pâté de campagne

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Lamb merguez sausages with roasted eggplant

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Dry-aged ribeye with rosemary and bone marrow butter, or rack of lamb crusted in herbs de Provence.

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Braised lamb shoulder with Provençal herbs

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Grilled lamb chops with rosemary and garlic

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Roasted quail with wild mushroom risotto or aged Comté

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Herb-crusted rack of lamb with roasted root vegetables

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Herb-crusted rack of lamb with gratin dauphinois

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Herb-crusted rack of lamb with roasted root vegetables

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Lamb shoulder braised with rosemary and olives

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Slow-braised lamb shoulder with herbes de Provence and roasted root vegetables

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Roast leg of lamb with rosemary and garlic, served with white bean purée

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Herbed lamb shoulder with ratatouille

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Braised osso buco with saffron risotto

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Braised lamb shoulder with herbes de Provence and roasted root vegetables

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Slow-braised lamb shoulder with herbes de Provence

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Lamb shoulder braised with rosemary and root vegetables

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Herb-crusted rack of lamb with ratatouille

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Coq au vin with fresh tarragon

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Grilled lamb chops with rosemary and roasted peppers

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Charcuterie board with saucisson sec and cornichons

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Braised lamb shoulder with rosemary and white beans

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Braised lamb shoulder with rosemary and root vegetables

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Grilled Argentine-style skirt steak with chimichurri

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Herb-crusted rack of lamb with olive tapenade

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Herb-crusted rack of lamb with olive tapenade

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Slow-braised lamb shoulder with herbes de Provence and roasted root vegetables

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Herb-crusted rack of lamb with roasted root vegetables

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Grilled lamb shoulder with herbes de Provence

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Roasted rack of lamb with a rosemary-shallot jus

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Provençal lamb stew with olives and rosemary

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Duck confit with cherry reduction and wild mushroom risotto

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Rack of lamb with rosemary jus

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Pasta alla Norma with ricotta salata

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Lamb shoulder braised with herbes de Provence and black olives

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Herb-crusted rack of lamb with ratatouille

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Roasted squab with black truffle jus and celery root purée

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Roasted squab with juniper berries and a cherry reduction

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Braised lamb shoulder with herbes de Provence

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Lamb merguez sausages with couscous and harissa

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Braised veal cheeks with porcini mushrooms and hand-rolled tajarin pasta

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Herb-crusted rack of lamb with black olive tapenade

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Bistecca alla fiorentina with rosemary roasted potatoes

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Grilled lamb chops with rosemary and garlic

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Roasted lamb shoulder with rosemary and garlic

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Roasted squab with black truffle jus

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Dry-aged ribeye with bone marrow butter and roasted root vegetables

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Herb-crusted rack of lamb with Provençal ratatouille

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Roasted lamb shoulder with rosemary and garlic potatoes

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Pasta alla Norma with salted ricotta

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Roasted leg of lamb with Provençal herbs

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Braised veal osso buco with risotto Milanese

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Slow-roasted lamb shoulder with sumac and za'atar

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Grilled lamb chops with rosemary and smoked paprika

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Duck breast with cherry reduction and wild mushroom risotto

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Herb-roasted lamb, pasta alla Norma, or Sicilian salumi and pecorino.

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Grilled rib-eye with rosemary and cracked black pepper — the wine's savory spice and peppery old-vine structure echo the herbs while the ripe black fruit balances the char.

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Pair with: Grilled lamb rack with a rosemary-thyme crust and a side of roasted root vegetables. The wine’s herbal complexity mirrors the rosemary while its tannin structure stands up to the lamb’s richness.

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Rack of lamb with a rosemary and Dijon crust, served alongside a gratin dauphinois. The wine's cedar and dark fruit complement the herb-crusted lamb, while its maritime freshness cuts through the cream of the gratin.

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Slow-braised lamb shoulder with rosemary, roasted garlic, and a red wine reduction, where the wine's concentration and herbal complexity meet their perfect counterpart.

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Pair with: Slow-braised lamb shoulder with rosemary and Kalamata olives — the wine's dark fruit and savory olive notes find a perfect mirror in the dish.

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Pair with: Slow-roasted lamb shoulder with rosemary and roasted garlic.

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Pair with: Slow-braised lamb shoulder with herbes de Provence and roasted root vegetables — the wine’s Provençal herbs and dark fruit echo the dish as if they were made for each other.

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Pair with: Argentine-style grilled skirt steak (entraña) with chimichurri.

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Pair with: Grilled ribeye steak with a smoked paprika rub — the char on the meat and the toasted oak in the wine are a natural partnership.

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Braised osso buco with saffron risotto — a classic Piedmontese pairing where the wine's acidity and tannin structure cut through the richness of the marrow.

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Pair with: Grilled Argentine-style short ribs with chimichurri.

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Herb-crusted rack of lamb with rosemary jus — the structural tannins and dark fruit cut through the richness while the herbal notes complement the rosemary.

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Rack of lamb with a rosemary-garlic crust, or aged Comté cheese with walnut bread.

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Lamb chops with rosemary and roasted garlic — the wine's cedar and berry fruit stand up to the richness of the lamb.

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Slow-smoked beef brisket with brown sugar rub

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Pair with: Braised lamb shoulder with rosemary and garlic — the pepper and dark fruit in the wine echo every herb and fat note in the lamb.

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Pair with: Prime dry-aged ribeye with black truffle butter — the weight and tannin structure of Insignia demands equally substantial, umami-rich food.

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Bistecca alla fiorentina — thick-cut charcoal-grilled T-bone with salt, pepper, and olive oil

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Braised short ribs with porcini mushrooms and polenta.

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Grilled rack of lamb with a black olive tapenade and rosemary jus.

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Herb-crusted rack of lamb with rosemary-red wine jus.

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Pair with: Prime ribeye steak with a red wine reduction and roasted garlic mashed potatoes. The Caymus was built for this — the wine's dark fruit and soft tannins envelop the marbled beef, and the reduction intensifies the pairing into something transcendent.

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Pair with: Bistecca alla Fiorentina — a thick-cut, rare-grilled T-bone seasoned only with salt, olive oil, and lemon. The quintessential Tuscan pairing: the wine’s tannins cut through the fat, the cherry fruit echoes the char, and the mineral backbone matches the simplicity of the preparation.

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Pair with: Grilled chimichurri steak with roasted sweet potatoes. The Argentine classic — Malbec’s dark fruit and spice amplify the charred meat, while the herby chimichurri plays off the wine’s violet and floral notes.

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Pair with: Lamb chops with rosemary and roasted garlic. Rioja Reserva and lamb is one of wine’s great marriages — the wine’s savory leather and herb notes amplify the lamb, while the fruit balances the char.

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Pair with: Grilled lamb chops with rosemary and garlic — the Cabernet’s tannin and the Shiraz’s fruit both love lamb.

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Pair with: Slow-braised lamb shoulder with Provençal herbs and olive tapenade — a Southern French wine with a Southern French dish.

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Pair with: Herb-crusted rack of lamb with a red wine reduction — a classic pairing that lets the Merlot shine.

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Charcuterie board with saucisson sec and cornichons

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Slow-braised lamb shoulder with rosemary and black olive tapenade