Spring lamb cuts served pink is very tender and lighter in style so will demand a delicate, elegant pairing.
Rosé Champagne; especially made from Pinot Noir grapes is something everyone must try. For a special treat we recommend BOLLINGER Brut Rose NV.
Dry, fuller bodied Rosé from South of France would be an excellent paring too; I would suggest Tavel or Bandol. Don’t be put off by their dark colour; this often indicates that the wine has some tannins left from grape skins to add complexity and richness rather than sweetness.
If you fancy red wine and the young lamb cuts are accompanied with fresh herbs like rosemary and thyme, then look no further then Pinot Noir. A fresher ‘European’ style of Pinot Noir from Burgundy or Germany will provide a juicy, red berry fruit balanced by hints of earthy notes, fine tannins and good natural acidity. Pinot Noir from Southern Hemisphere and America will provide more richness and intensity. My personal favourite wound be DOMAINE DROUHIN Pinot Noir 'Roserock' from Oregon which will certainly take your dish to another level.