Pairings | Catalunya
Pot-roast pigeon and Sangre de Toro
Posted on February 23 2009 at 12:16
As the weather is finally turning warmer we thought we had better clear the freezer of winter ingredients so last night my husband pot-roasted a couple of pigeons we’d picked up on the cheap. Unusually we didn’t have any red wine left over so we cracked open a bottle of Torres Sangre de Toro, a sound but not overly exciting Garnacha and Cariñena-based Spanish red.
Oxtail cooked in Priorat with prunes matched with 2004 Vall Llach Priorat
Posted on May 4 2009 at 09:20
The highlight of last week was my trip to Priorat so this week’s pairing has to be one of the wines I tasted. Oddly it wasn’t one of the wines I enjoyed most although it was in the upper echelons of what the region has to offer : a Vall Llach 2004, a blend of 65% Cariñena (old vine Carignan), 20% Merlot and 15% Cabernet Sauvignon.
Latest post
Roast lamb and unoaked grenacheMost popular
.jpg)
9 great wine pairings for duck (updated)
My latest book
How to Drink without DrinkingNews and views
.jpg)
Fine Wine and Fast Food
About Fiona
About Matching Food & Wine
Work with me
