Pairings | Cariñena

Roast venison with tapenade and a modern Spanish red

Roast venison with tapenade and a modern Spanish red

Frankly almost any full-bodied red will work with a roast meat like venison but I’m particularly excited about the new breed of modern Spanish reds that are appearing on the shelves.

Pot-roast pigeon and Sangre de Toro

Pot-roast pigeon and Sangre de Toro

As the weather is finally turning warmer we thought we had better clear the freezer of winter ingredients so last night my husband pot-roasted a couple of pigeons we’d picked up on the cheap. Unusually we didn’t have any red wine left over so we cracked open a bottle of Torres Sangre de Toro, a sound but not overly exciting Garnacha and Cariñena-based Spanish red.

Oxtail cooked in Priorat with prunes matched with 2004 Vall Llach Priorat

Oxtail cooked in Priorat with prunes matched with 2004 Vall Llach Priorat

The highlight of last week was my trip to Priorat so this week’s pairing has to be one of the wines I tasted. Oddly it wasn’t one of the wines I enjoyed most although it was in the upper echelons of what the region has to offer : a Vall Llach 2004, a blend of 65% Cariñena (old vine Carignan), 20% Merlot and 15% Cabernet Sauvignon.

Never miss a post!

My latest book

Wine Lover's KitchenWine Lover's Kitchen
About FionaAbout FionaEvents and appearancesEvents and appearancesWork with meWork with me
Loading