Spanish Red Reasonable with Lamb Tikka

The heat goes on.  Barbecuing in October in England?  We cooked Tikka Kebabs from Supercook.  We served these lamb kebabs marinated in ginger, coriander and chillies with a mint and cucumber raita and naan bread.  We opened a bottle of Sierra Almiron Enologica 2008 from the Sunday Times Wine Club.  This is a Spanish Tempranillo-based organic red with flavours of black fruits. There was an acidity that worked well with the spices in the dish, but the wine had a bit of a metallic aftertaste on the finish that reviewers elsewhere have noticed.

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