A Portuguese Red is Very Good with Barbecued Lamb Chops

2015-06-18 15.51.18We have been making good use of recipes from the Barbecue Bible website lately.  We marinated some lamb chops in Steven Raichlen’s “only marinade you’ll ever need“.  It contains lemon juice, hot pepper flakes, black pepper, salt, lemon zest, garlic, fresh parsley, mixed herbs (we used coriander and basil) and olive oil. Very Mediterranean.

We barbecued the chops and served them with Delia’s Anya Potato Salad, with less salt than recommended and Caesar Salad, also from Barbecue Bible.

We paired the meal with a bottle of Aluado Alicante Bouschet 2011, a medium-bodied Portuguese red from the Sunday Times Wine Club.

We detected mixed berry fruits on the nose and sweetness, spiciness and black fruits, especially cherries on the palate.  Lovely acidity.  A versatile food wine and a very good match with the barbecued lamb.

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