Spanish or Australian Red with Slow-Cooked Lamb Korma?

On a cold rainy January day there is nothing better than something cooked in our crockpot and Lamb Korma from the Slow Cook Book was ideal.

Cubed lamb is fried with onions, ginger, garlic and a spice mixture of dried red chillies, cardamon, cinnamon, cloves, black peppercorns, cumin, mace and paprika.  The lamb is then slow-cooked with yoghurt and a little salt.  Double cream is stirred through towards the end of cooking.  The korma is then garnished with coriander and served with pilau rice.  We mopped up the sauce with naan bread.  Delicious.

We opened a bottle of The Hundred Cabernet Sauvignon Reserve 2011, a full-bodied Australian red from the Sunday Times Wine Club.  There was an initial sweetness, followed by intense blackcurrant fruits and a smooth, spicy finish. The wine was a good match with the korma, but we have enjoyed better pairings with this wine, such as this one.2016-01-01 17.31.00

However, we managed to improve on the pairing with the leftovers.  We opened a bottle of Campo Viejo Rioja Gran Reserva 2009, a medium-bodied Spanish red from Costco.  This wine is a blend of Tempranillo, Graciano and Mazuelo.

We loved its sweet, creamy smooth vanilla red fruits, with a lovely savouriness on the finish.  A very good match with the korma.

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