A Spanish Red Good with a French Beef Stew

We had some more of the Beef and Chick Pea stew (see 9th March) and decided on one of our favourite Spanish reds – Arco del Castillo Yecla 1999 Gran Reserva.   We last sampled this medium-bodied Spanish red from the Sunday Times Wine Club  on 28th Jan, when we thoroughly enjoyed it with a lamb stew.

The wine is made from Monastrell and we tasted black cherries and berry fruits, plum notes and spicy vanilla sweetness.  A good match, but we preferred it with the previous lamb dish.

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