A Spanish Red Much Improved by Pairing with a Hearty Spanish Stew

We had some chorizo in the fridge that needed using and found a recipe online called Chicken, Chorizo and Chickpea Stew from the Kitchen Titbits Blog.  Very tasty and warming food for a cold Winter’s evening.  We decided to pair it with a bottle of Gran Calero 2006 Yecla from the Sunday Times Wine Club.  We had this wine with lamb rump last week (see 1st Feb) and were a bit disappointed.  However, this full-bodied Spanish red made from Monastrell was considerably improved by this pairing.  We tasted spicy black fruits with a vanilla finish.  We concluded that the wine is far better suited to more robustly flavoured dishes.

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