lamb

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• BEER, BOCK (GERMAN MALTY, FULL-BODIED, BOTTOM-FERMENTING)
• BLAUFRANKISCH (AUSTRIAN RED WINE)
• CHINON (FRENCH MEDIUM-BODIED RED WINE FROM THE LOIRE VALLEY, MADE WITH CABERNET FRANC; SEE ALSO CABERNET FRANC)
• CLARET (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX, MADE MAINLY FROM CABERNET SAUVIGNON, MERLOT, AND CABERNET FRANC; SMALL AMOUNTS OF MALBEC AND PETIT VERDOT ARE ALSO USED)
• CROZES-HERMITAGE (FRENCH FULL-BODIED RED FROM THE RHONE VALLEY)
• DOURO (PORTUGUESE MEDIUM-BODIED RED WINE; RUBY RED HUE, AND TOBACCO, CEDAR, AND CHERRY AROMAS)
• HIGH-TANNIN WINE (I.E., YOUNG RED WINES; E.G., BAROLO, BARBARESCO, RED BORDEAUX, CABERNET SAUVIGNON, MERLOT, SYRAH, ZINFANDEL)
• MERITAGE (AMERICAN RED WINE MADE IN THE STYLE OF BORDEAUX; BLENDING OF CABERNET SAUVIGNON, MERLOT, CABERNET FRANC, MALBEC, AND PETIT VERDOT)
• NAVARRA (AREA IN NORTHERN SPAIN PRODUCING MEDIUM-BODIED RED WINE WITH CHERRY, CEDAR, AND CIGAR AROMAS AND SPICY TANNINS)
• NEBBIOLO (ITALIAN MEDIUM-BODIED WINE FROM GRAPES GROWN IN THE PIEDMONT AREA; DOMINANT GRAPE IN BARBARESCO AND BAROLO; WITH MUSHROOM, VIOLET, AND BLACK CURRANT CHARACTERISTICS; SEE ALSO BARBARESCO AND BAROLO)
• SAINT-EMILION (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX)
• SANGIOVESE (ITALIAN MEDIUM-BODIED RED WINE, PRIMARILY FROM TUSCANY; SEE ALSO CHIANTI, BRUNELLO DI MONTALCINO, ETC.)
• SHERRY, OLOROSO (FULLER-BODIED)
• TAURASI (ITALIAN FULL-BODIED SPICY RED WINE FROM CAMPANIA)
• TEA, ASSAM (INDIAN, FULL-BODIED)
• TEA, DARJEELING (INDIAN FULL-BODIED TEA, BLACK)
• TRINCADEIRA (PORTUGUESE MEDIUM-BODIED RED WINE)
• VOLNAY (FRENCH MEDIUM-BODIED RED WINE FROM BURGUNDY; SEE ALSO RECOMMENDATIONS FOR BURGUNDY, RED)