A) Pinot Noir
B) Cabernet Sauvignon
Gamay, Pinot Noir, Syrah and then Cabernet Sauvignon.
Hopefully, our long-term Wine Unleashed members would have found this question incredibly easy. Understanding the tannin level and body is important because they are factors in pairing wine with food (or even just texture expectation when you have a glass with a girlfriend). For me, it's hard to get right into Cab. I like to ease into the mood, so a little build up before diving into the big guns makes things much easier on the palate (and the mood).
Wines with greater tannin levels can be paired with foods (meats) with big flavors. Lamb shank, one of the heartiest and full-flavored meats, would be hard-pressed to be paired well with Pinot Noir and Gamay. It would work well with most Syrahs—sauce and cooking methods starts to become a factor when you think about lamb and Syrah. I would say when pairing Syrah with lamb you have a good 90% chance of a good match. Also, knowing where the Syrah is from can also be a factor. A Syrah from the Rhône is more apt to pair with a tomato-based sauce, than say, a fruiter-style from Australia. It is a no-brainer that Cabs are a good match for lamb.
Sometimes, just knowing as basic as tannin levels can guide you in the right direction for a better pairing. You are welcome to email me any questions you may have about food and wine.
Have a great holiday season!