Leg of lamb “pot-au-feu” & Pinot Noir

Let's continue to indulge in the month of April and pair a delicious dish with a fine wine.

What goes well with leg of lamb “pot-au-feu”?

A beautiful Pinot Noir from Aargau, of course. Like the delicious "Réserve du Patron" from the Bick winery. The fruit is pure, with notes of red cherry and raspberry. Balanced and quaffable, it is enriched by aging in barrels adding flavor and concentration.
Food & Wine