Spanish Tempranillo and Polish Meatloaf Make a Great Pairing

We tried Polish Meatloaf from Supercook.  This contains minced beef, a spoonful of horseradish, sour cream, dill, egg and garlic with a sour cream and mushroom sauce.  Not the easiest dish to pair with a red wine, but we found one – Vega Oliveras Tempranillo 2009 from Sunday Times Wine Club.  Described as smooth as silk and good with meatballs.  It was delicious on its own and even better with the meatloaf.  Strawberry flavours and a lovely savoury creaminess that comes from the vanilla flavours from being left in American oak casks.  It complemented the food beautifully.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.