Which Spanish Red with Lamb Stew with Vegetables?

We cooked a favourite we had not enjoyed for a long time, Lamb Stew with Vegetables, a Supercook recipe.

Cubed lamb is browned in a seasoning made from salt, pepper, nutmeg, mint and turmeric, then fried with onions. The lamb is casseroled with tomatoes, aubergines, courgettes, chicken stock and lemon juice.  Cubed potatoes and chick peas are added later.  We served this superb meal with crusty bread.

We opened a bottle of Castillo Catadau Gran Reserva 2006, a full-bodied Spanish red from Naked Wines.  This Tempranillo was deep red in the glass and we tasted creamy vanilla spiciness, dark chocolate with smooth mixed red and black fruits. A very good match.IMG_2162-0.jpg

We finished the leftovers the following evening and decided to stick with a Spanish red, but we opted for a Garnacha for comparison.  The wine was Martinez Bujanda Rioja Garnacha 2011 from the Sunday Times Wine Club.  Again we tasted creamy vanilla but with more sweetness, red fruits and a smooth, savoury, spicy and creamy finish.  A good match, but the Tempranillo worked better.IMG_2163.JPG

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