A Rioja Reserva Reasonably Good with an Egyptian Lamb Soup

We tried a recipe from Supercook called Fata.  This is an Egyptian Lamb Soup that is cubed leg of lamb cooked together with the bone in water, with parsley, seasoning and not much else.  It is served with rice and poured over toast.  We used neck of lamb and bones and found this an interesting dish that made a change from some of the rich lamb stews we often eat.

We opened a bottle of Campo Viejo Rioja Reserva 2006 from Costco, which we last drank on 29th Jan 2012 with a lamb stew.  This full-bodied Tempranillo blend had red fruits on offer, particularly cherries, and was smooth with spicy oak.  It was a good enough match, but we wondered whether a Crianza might have been better with this particular stew.

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