Lamb Steaks & Juan Gill Monastrell

I have not had much experience with lamb so I decided to play it relatively safe and just dry rub it with basil, cumin and pepper. To accompany it, I cooked up some asparagus and a blend of wild rice.  The meal itself was delicious, but I didn’t get the right effect from the pairing. The wine was bold and fruity, but did not have the right degree of savor or spice. I would’ve preferred a wine with more potent tannins that would’ve helped cut through the protein of the meat. All in all, the pairing was sufficient but I think a Barossa Shiraz from Australia or a big, oaky red Rioja from Spain would’ve been more suitable.