A Spanish Red Preferred to a Red Bordeaux with Ecuadorian Lamb Stew

We cooked Ecuadorian Lamb Stew, a Supercook dish we hadn’t done for a long time.

Cubed lamb is cooked with onion, garlic, tinned tomatoes, red and green peppers, chilli powder, coriander seeds, white wine and fresh coriander leaves.  The stew is served on a bed of saffron rice.

There was a little sweetness to the dish and we fancied a red wine with some sweetness to match. We’d read that Chateau Galès Graves 2011, a red Bordeaux from Lidl had a little sweetness.  I thought it coped reasonably well with the meal but Teresa didn’t think it worked, so we set the wine aside.2015-05-29 18.14.10

We tried a bottle of Campo Viejo Rioja Gran Reserva 2005, a medium-bodied Spanish red from Costco.  We detected spicy red fruits and dark chocolate on the nose, followed by red berry fruits and spicy chocolate on the palate.  The finish was lingering.  A very good match with the lamb.2015-05-29 18.25.17

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