A Chilean Red Prevails Over a Rioja with Spicy Lamb Shanks

Back in October I waxed lyrical about a superb Indian Lamb recipe by Alfred Prasad – Hyderabadi Lamb Shanks (see 28th and 30th October 2011).  We had friends round this evening and couldn’t wait to cook it for them.

We were a little disappointed this time though.  We used large shanks and had to increase the cooking liquid to cover them.  Unfortunately, this diluted the sauce somewhat and it lost some of its richness and flavour.  Lesson learned for next time.

We opened a bottle of the usually reliable Campo Viejo Rioja Reserva 2006, a full bodied Spanish red from Costco.  Whilst the wine tasted fine with red fruits, vanilla and a smooth, spicy edge, it was not a brilliant match with the meal.

We then tried a bottle of Porta Cabernet Sauvignon Reserva 2010, a powerful Chilean red, also from Costco.  This was a full and rich mouthful with blackcurrants and black cherries on the finish.  We all agreed it was a better match.

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