French Preferred to Spanish Red with a Navarin of Lamb

IMG_0608We had a family meal and cooked Navarin of Lamb from the Slow Cook Book.

This springtime stew contains cubed lamb, baby onions, tomato puree, ground cloves, bouquet garni, stock, small new potatoes, turnips, tomatoes, baby carrots, french beans and a parsley garnish.  To be honest we have tasted better Lamb Navarin recipes.  This one was a bit bland for us.

We paired two red wines with this dish.  First, The Society’s Corbières 2012, a full-bodied Southern French red blend of Carignan and Grenache from the Wine Society.  We tasted strawberry fruits and a sweetness that had an affinity with the turnips and carrots.  We found the finish smooth.  A good match.

Second up was a bottle of Campo Viejo Rioja Reserva 2008, a medium-bodied Spanish red from Costco.  The wine is a blend of Tempranillo, Graciano and Mazuelo and the black fruits and chocolatey edge were also good with the stew.   However, we all thought the Corbières was the better match.

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