A Spanish Tempranillo is a Hit with Herby Lamb Kebabs

Two barbecues in a row – in England?   Lamb kebabs in a Herb Marinade from Supercook.   We both were surprised that 24 hours marinating in white wine and herbs did not infuse a little more flavour to the lamb.  However, it was still pleasant.  We looked to a Spanish red to provide a match and were not disappointed.  We tried a bottle of Dualista Tinto Roble 2008 from Sunday Time Wine Club.  This Spanish Tempranillo was fruity and smooth because of the oak.   There was a lovely affinity between the lamb/herb combination and the wine.

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