We finished the remainder of the Yogurtli Kebab Turkish lamb dish from the previous evening (see 12th November). The lamb cubes combine with yogurt, cumin, paprika and tomatoes to produce a delightfully-flavoured dish. We decided to switch to a medium-bodied Australian red – Wild River Cabernet Sauvignon 2002 from Sunday Times Wine Club. This mature red had a cassis sweetness with plenty of fruity blackcurrant flavours. We thought this food-friendly wine went very well with the lamb.