A Full-Bodied Rioja Superb with Slow-Cooked Lamb

We had some boneless stewing lamb and used it in French Braised Lamb (Jarret d’agneau) from the Slow Cook Book. The lamb is slow cooked with carrots, onions, white wine, garlic, orange zest, tomatoes, chicken stock and rosemary.

A superb dish that we paired with a bottle of Palacio de Verano Rioja 2010 from the Sunday Times Wine Club. This is a full bodied Spanish red made predominantly from Tempranillo.  We tasted red and black fruits and IMG_0163.JPG (2)a smooth chocolaty finish.  An excellent match.

Leave a Reply

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