A Southern Spanish Red is Great with Barbecued Fillet Steak

We had a nice little treat tonight.  Fillet Steak coated in Rosemary, Thyme, Parsley, Garlic and a Dijon mustard mixture  and done on the barbie.  We decided on a bottle of Gran Calero Yecla 2006 from the Sunday Times Wine Club.  This is a Spanish red from Murcia made predominantly from Monastrell (aka Mouvedre) with some Syrah.  Dark, rich and smooth.  The complex black fruit went very well with the meaty, herby, savoury flavours of the dish.

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