A Very Good Spanish Red Delightful with a Favourite Lamb Stew

Tonight we had one of our favourite Supercook recipes – Agneau à la Hongroise, which is Hungarian-style stewed lamb flavoured with tomatoes, paprika, mushrooms and cream and served with noodles.  We opened a bottle of Arco del Castillo Gran Reserva 1999, a Spanish red from the Sunday Times Wine Club.  This medium-bodied Yecla wine is made from Monastrell and was spicy with black cherries, blackcurrants and a vanilla sweetness.  This very good wine was a delightful match with the meal.

Leave a Reply

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