A Spanish Red Works Better Than an Australian with a Smoky Lamb and Aubergine Stew

We had guests and served Smoky Aubergine and Lamb Stew from the Slow Cook Book.

This recipe uses neck of lamb that is slow cooked in a Middle Eastern-style stock flavoured with smoked paprika, chorizo, garlic, cumin, thyme, parsley, aubergines and chickpeas.

A richly-flavoured meal that we thought would do well with robust reds. Our friends had brought with them a bottle of Yellow Tail Shiraz 2011.  This full-bodied Australian red had berry fruits with some spiciness and it was alright with the stew, but nothing special.

We thought a bottle of Marqués de Caranó Reserva 2007, a Spanish Red from Tesco might fare better and it was an improvement.  This full bodied Tempranillo had pleasant black fruits with slightly perfumed and spicy notes from the vanilla oak.  A better match, but nothing really special.

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