Spanish-style Lamb Stew with Rioja

Tonight’s dinner, while watching the sunset creep up the mountains, was a tasty lamb stew, made with two pounds of Shepherd’s Lamb stew meat, browned with salt, pepper, and garlic. To this was added four cups of lamb stock, a medium sweet onion, a head of garlic, five bay leaves, and rosemary. After 3 hours of braising with a quarter cup of smoked Spanish paprika added with an hour to go, the stew was served with a brown rice pilaf. The stew was enjoyed with a 1981 Lopez y Heredia Viña Bosconia - fill 3/4 inch below the cork; cork fully saturated; medium garnet in color; rich nose and flavors of spicy red fruit, mushrooms, and damp earth; rich, earthy, fruity mid-palate with good acidity; and a long complex earth, fruit, and spice finish. The combination was absolutely delightful!

Then for dessert we had our usual TJ’s chocolate bars, milk chocolate for Carollee - 71% cocoa dark chocolate for me, with a 2006 Domaine de Mas Blanc "Rimage La Coume’ Banyuls - rich dark fruit that was an essentially perfect match with the chocolates.

Overall a great meal on a day with an early Spring turning back to Winter

An excellent meal indeed!