A Red Rioja is Reasonable with a Spanish-Style Chicken Stew

We finished the rest of the Chicken and Chorizo Stew from a couple of days ago (see 4th Jan).  We had been so pleased with the previous match that we decided to stay with a medium-bodied Spanish red and opened a bottle of Barón de Barbón Oak-Aged Rioja 2009 from the Sunday Times Wine Club, last tasted with a Tagine (see 29th October 2011).  We found this wine to be smooth, rounded with spicy black fruit and a taste of mocha on the finish.  We usually find this an enjoyable wine , but it did not pair as well as the Bujanda red we tried previously.

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