A Chilean Merlot Better Than a Spanish Tempranillo with Chicken with Chorizo

We cooked Chicken with Chorizo from the Slow Cook Book.  The chicken and chorizo are slow cooked with red onion, coriander, thyme leaves, red and yellow peppers, courgette, garlic, tomatoes and sherry in a stock. The smoked paprika in the chorizo gives the sauce a rich deep flavour.  We served the stew with mashed potato.

To accompany this Spanish dish we chose a Spanish red and opened a bottle of Familia Munoz Family Reserve 2008 from the Sunday Times Wine Club. This is an oak-aged Tempranillo from La Mancha.  We liked this wine, but decided that although it wasn’t a clash with the food, the combination did the wine no favours, so we set it aside.IMG_0221.JPG (2)

We looked for something with a little more sweetness to match the chorizo and decided on a bottle of Doña Paulina Merlot 2012, a Chilean red from the Wine Society.  This medium-bodied wine had red fruits and enough sweetness to create an affinity with the dominating chorizo flavours in the stew.IMG_0220.JPG (2)

A Côtes du Rhône Red is a Good Match with Jamie’s Pot au Feu

We had a go at cooking Pot au Feu from “Jamie Does”.  This French classic recipe calls for an insane amount of ingredients (and a very large pot!), including beef brisket, pork belly, a whole chicken, Toulouse sausage, root vegetables and herbs.  Jamie describes it as clean tasting and we would agree. Simple and warming.

We certainly didn’t want a powerful wine that would overwhelm the food, so we opted for a bottle of the Society’s Côtes du Rhône, a medium-bodied red from The Wine Society.

The wine is predominantly Grenache, with a little Syrah and we tasted red fruits, a slight spiciness with a smooth finish.  A good match with the Pot au Feu and a wine we felt should be pIMG_0168.JPG (2)aired with food rather than drank on its own.  IMG_0169.JPG (2)

A Spanish Red Much Improved by Pairing with a Hearty Spanish Stew

We had some chorizo in the fridge that needed using and found a recipe online called Chicken, Chorizo and Chickpea Stew from the Kitchen Titbits Blog.  Very tasty and warming food for a cold Winter’s evening.  We decided to pair it with a bottle of Gran Calero 2006 Yecla from the Sunday Times Wine Club.  We had this wine with lamb rump last week (see 1st Feb) and were a bit disappointed.  However, this full-bodied Spanish red made from Monastrell was considerably improved by this pairing.  We tasted spicy black fruits with a vanilla finish.  We concluded that the wine is far better suited to more robustly flavoured dishes.

A Red Rioja is Reasonable with a Spanish-Style Chicken Stew

We finished the rest of the Chicken and Chorizo Stew from a couple of days ago (see 4th Jan).  We had been so pleased with the previous match that we decided to stay with a medium-bodied Spanish red and opened a bottle of Barón de Barbón Oak-Aged Rioja 2009 from the Sunday Times Wine Club, last tasted with a Tagine (see 29th October 2011).  We found this wine to be smooth, rounded with spicy black fruit and a taste of mocha on the finish.  We usually find this an enjoyable wine , but it did not pair as well as the Bujanda red we tried previously.

A Spanish Red is Excellent with a Chicken and Chorizo Stew

My wife Teresa had some chicken pieces that needed to be used, so she browned them and threw them in the slowcooker with some chorizo, mushrooms, tomatoes, bacon, carrots, herbs and stock.  The result was delicious and not surprisingly the dish had a distinct Spanish feel to it.

We decided on a bottle of Seleccion de La Familia Bujanda 2009, a Spanish red from from the Sunday Times Wine Club.  This oak-aged, medium-bodied, Tempranillo-based blend from Castilla VdT displayed strawberries and red plums on the palate and a creamy, smooth vanilla sweetness.  It was a lovely mouthful and excellent with the chicken stew.

A Chilean Merlot Very Enjoyable with a Beef & Pork Stew

Tonight we had some more of the stew from the previous evening (see 24th September).  We opened a bottle of Casa del Rio Verde Merlot 2009 from Sunday Times Wine Club.  The last time we had this wine a few weeks ago (see Sunday 14th August 2011), we enjoyed it with Goulasch when we found the combination really brought the cherry flavours in the wine to the fore.  This time the cherries were still much in evidence, together with a subtle sweetness. We also tasted strawberries, vanilla and a spicy edge.  A far more enjoyable pairing with the stew than the previous evening.

A Californian Cabernet is an Uninspiring Partner to a Beef & Pork Stew

We had visitors and served a favourite stew from Supercook called Jarret de Boeuf en Daube. This is a beef and pork stew marinated in red wine.  We opened a bottle of Gallo Five Oaks Cabernet Sauvignon 2010 from Tesco.  This Californian red is medium-bodied with black fruit flavours.  Whilst it was inoffensive, juicy and a match for the stew, it was not a particularly sophisticated wine.

An Aussie Chardonnay Does Well with Hungarian Pork Chops

We tried a Supercook recipe – Paprikasertésborda, which is a Hungarian dish of braised pork chops with paprika sauce.  The sauce contains white wine and sour cream and Supercook recommend a Hungarian Riesling.  We did not have one and decided on a bottle of Long Terrace Chardonnay 2009 from Sunday Times Wine Club.  The lemony fruitiness, together with vanilla flavours coped very well with the sharp, sour and savoury flavours of the dish.  A good match.