Pairings | Toro
Pot-roast pigeon and Sangre de Toro
Posted on February 23 2009 at 12:16
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.
Roast venison with tapenade and a modern Spanish red
Posted on October 3 2007 at 12:45
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.
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