A Chilean Carmenére Great with Marinated Barbecued Beef Kebabs

We had a barbecue and started with some Kebab Massalam.  This recipe from Supercook is made of minced beef mixed with spices and yoghurt.  We also had some of  Tesco’s Finest lamb and herb burgers.  We opened a bottle of Rey de Los Andes Carmenére 2009 from the Sunday Times Wine Club.  We found the spiciness of the wine complemented the kebabs beautifully.  However, the lamb burgers didn’t work so well.  There was something not quite right in the aftertaste.  Maybe it was the particular herb combination?

Leave a Reply

Your email address will not be published. Required fields are marked *