We decided we could not cope with another dose of the Seaman’s Stew (see 15th Jan), so we modified it with some red wine, beef stock and thyme. A much improved meaty savoury sauce resulted. We opted for a bottle of Baron de Turis Valencia 2008 from the Sunday Times Wine Club. This is a medium-bodied Merlot/Tempranillo/Monastrell Spanish blend with smooth red fruit flavours that complemented the improved beef stew very well. The experience somewhat made up for the let down of the previous night.