Valencian Red Goes Well with a Modified Beef Stew

We decided we could not cope with another dose of the Seaman’s Stew (see 15th Jan), so we modified it with some red wine, beef stock and thyme.  A much improved meaty savoury sauce resulted.  We opted for a bottle of Baron de Turis Valencia 2008 from the Sunday Times Wine Club.  This is a medium-bodied Merlot/Tempranillo/Monastrell Spanish blend with smooth red fruit flavours that complemented the improved beef stew very well.  The experience somewhat made up for the let down of the previous night.

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