Now that you’ve mastered making our braised lamb with eggplant cream and are ready to serve it at your upcoming Supreme Court nominee hearings party, it’s time to pick a wine to pair with the dish. Because our braised lamb is really just boeuf bourguignonne wearing agneau‘s clothing, we suggest matching the dish with beef Burgundy’s classic partner, pinot noir. Not only does it make sense to pair your braised lamb with the very liquid ingredient with which you’ve prepared the dish, pinot noir works well with braised lamb because its complex nose and earthy suppleness will amplify the lamb’s rich flavors while cutting through its meatiness.

If the utilityman-like pinot noir doesn’t strike your fancy, a French Rhône blend (typically, syrah and grenache among others in some combination) will do justice to your braised goodness. Search out your own, or let DCist be your guide to these readily available pairing options.