Lamb hotpot has plenty of deliciously meaty gravy with lots of ginger and bean paste to give the bubbling dish richness and stickiness. Dried beancurd skins are softened in the simmering hotpot and soak up much of the mouth-watering gravy. The best wine with braised lamb hotpot needs to have lots of richness and some assertive tannins to balance what could be an overwhelming amount of sticky meat gluten. Too much oak will leave the roof of your mouth feeling dry and coarse. Good quality oak, especially with some char, will extend the dish while adding another spectrum. Wines with fine perfumed fruitiness will also shine through the aromatic steam.
Wantirna Estate Lily Pinot Noir 2005/2006, Yarra Valley, Australia