A Spanish Red is Excellent with a Chicken and Chorizo Stew

My wife Teresa had some chicken pieces that needed to be used, so she browned them and threw them in the slowcooker with some chorizo, mushrooms, tomatoes, bacon, carrots, herbs and stock.  The result was delicious and not surprisingly the dish had a distinct Spanish feel to it.

We decided on a bottle of Seleccion de La Familia Bujanda 2009, a Spanish red from from the Sunday Times Wine Club.  This oak-aged, medium-bodied, Tempranillo-based blend from Castilla VdT displayed strawberries and red plums on the palate and a creamy, smooth vanilla sweetness.  It was a lovely mouthful and excellent with the chicken stew.

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