transforms fresh summer currants into a supple sauce for simply seared lamb, paired with cipollini onions. Wine Spectator's Hilary Sims explains why a rich Sonoma Coast Pinot enhances this recipe.

The smoky flavor, the slight char, and the dripping fat all add to the roasted ... take when eating lamb. What to drink? Try a red with some character, like an earthy pinot noir or a syrah.

A Northern Rhône Syrah has a smokey and gamey flavor that harmonizes with the smokey and meaty flavors of oven-roasted ...