Tonight’s dinner was the remains of Saturday night’s Churro Lamb Stew, with added baby green peas, on a brown rice pilaff (chicken stock and chervil). Somehow it seemed to me to be a bit spicier tonight compared to Saturday. I’d added a half cup of water to liquify the sauce some, and then added the peas for the final ten minutes of heating over low temperature.
The stew was ladled over the rice and served. It was enjoyable with a 2004 Alonso del Yerro Ribera del Duero - on initial pouring it had a dense purple- ruby color and a bit of tannin in the middle and finish; after 30 minutes the color hadn’t changed; it had nose and flavors of rich, spicy red and black fruits; mid-palate with food was spicy fruit, with balanced acidity; and a long spicy dark fruit finish. When we had finished dinner, we each had about a half glass left. Without the stew some of the tannins returned.