A Lovely Chilean Red Blend Brilliant with a Turkish Kebab Dish

We had one of our all time favourite meals – Halep Kebab.  One of our friends has adapted this recipe from many experiments trying to recreate what he used to enjoy in a small Turkish restaurant in Brighton in the 70s and 80s.  This wonderfully flavoured lamb dish contains a powerful tomato and onion sauce with loads of cumin, coriander and chilli.  Yoghurt is added at the table to taste and has a lovely cooling effect.  I discovered we still had a bottle of Fundacion Carmenére/Syrah 2007.  This Chilean red from the Sunday Times Wine Club delivers blackcurrant from the Carmenére, with berry fruits and peppery spice from the Syrah.  A lovely rich and powerful mouthful and a brilliant match with the Halep.

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