Kidneys

Jukes Wine And Food Kidney

Lambs’ kidneys tend to absorb a fair amount of the flavour from the ingredients in which they are cooked so follow these themes. Mustard is often used, so keep the reds firm, chunky and with a lick of crunchy, palate-refreshing acidity – Chianti, Morellino, Lagrein, Barbera (all Italian), Rioja, Toro, Calatayud, Navarra (all Spanish), anything from the Languedoc and the Rhône Valley (both French) would all be worth a punt. (For steak and kidney pie see ‘Beef’.)