Sonoma’s Soda Rock and Field Stone Wineries Burned by Kincade Fire

A Perfect Match: Roast Lamb with a Rhône Red

Chef Dave Beran of Pasjoli in Los Angeles prepares a roasted rack of lamb, served as chops with roasted grapes, fennel and olive butter—all fine-tuned to go with a Gigondas. Wine Spectator's Hilary Sims and Julie Harans explain how adaptable this recipe is for home chefs and why a Grenache-based wine makes for the ultimate pairing.

Oct 25, 2019