A Rioja Gran Reserva Goes Well with Lamb Ratatouille

IMG_0254.JPG (2)Lamb Ratatouille from the Slow Cook Book is a good recipe. The lamb is tossed in cumin and chilli and cooked in red wine and stock.  The garlic, onion, peppers and aubergine are cooked later and stirred in for the last hour of slow cooking. The meal is served with rice.

We decided on a bottle of Campo Viejo Rioja Gran Reserva 2005, a medium-bodied Spanish red from Costco.  The wine is made from Tempranillo, Graciano and Mazuelo.  We detected sweet vanilla on the nose and tasted complex, spicy, smooth black and red fruits.  A good match with the lamb.

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