Last night’s dinner was the second servings of our Spanish-style lamb stew that we started a few days ago. It re-heated very nicely with the sauce thickening a little more. It was very enjoyable on a cold snowy evening with a roaring fire in the fireplace. Winter has returned with a vengeance after nearly a week of Spring-like weather, We’d had a couple inches of snow Sunday afternoon, followed by a couple more over this morning and late this afternoon.
The rich lamb stew was served over a brown rice pilaf again. This time we had a 1999 Pasenau Priorat ‘Finca la Planeta’ - very dark and dense in color; rich, ripe nose and flavors of earthy dark fruit; balanced, slightly tannic mid-palate with ok acidity; and a medium long dark fruit finish. It was poured through our Vinturi into a decanter a half hour before serving and back into the bottle just before serving. This made the tannins a bit softer and the fruit more open. The combination of lamb stew and Priorat made a good winter meal.