As noted, lamb tends to fully take on the flavor of the sauce it's cooked with, and that's especially the case with braised lamb in heavy sauce. In fact, wine is a popular ingredient in the sauce of braised lamb, which doesn't need to complicate things. If you cook the braised lamb in a red wine sauce, simply use a full-bodied wine with earthy and peppery flavors such as?Merlot,?Cabernet Sauvignon?or Malbec to both stand up and complement the bold flavors of the sauce and dish. Fantastic wine but not a high alcohol content like you expect from a moscato.
