Whenever I am asked to name my favourite combination of food with an indigenous Victorian wine, I simply can’t beat this one. Rack of lamb with pink peppercorns is roasted pink and served by a roaring fireplace with a bottle of sneezy, peppery central Victorian shiraz. The rich, country flavour of local spring lamb exactly matches generosity and flavour of a shiraz by Jasper Hill, Mount Langi Ghiran or Knights Granite Hills. And to get it exactly right, toss in a sprig or two of rosemary and splash a tangy redcurrant jus over the lamb. Don’t forget the hankerchief.
