Wine For Curry 2 : Lamb Chaaps and Spanish Rose Add/Read Comments
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Rather nicely utilising more of the, overly expensive, rose water purchased for a fruit smoothie the flavours added such an exotic edge that it threw me for a while for which wine to serve with them. A red wine for lamb chops would be the obvious choice but the strident flavours rose water threw this out thinking a clash would result with anything too tannic (Bordeaux or Rhone red would be the first bottles I'd reach for normally) and felt anything new world would be too overpowering.
A panic in the isles of Waitrose?!
Step round the corner to the rosé shelves, whispered that shoulder lounging devil.
The recipe is again taken from Miss Masala by Mallika Basu but involves little more than puréeing various spices (garlic, root ginger, cinnamon stick, a red chilli, nutmeg, coriander and pepper) and mixing with Greek yoghurt, slathering this over the lamb chops and leaving them for a couple of hours. (Thanks to the PR people for KitchenAid for sending me a blender the other day, the puréeing would have taken a while otherwise...)
And the wine choice? A bottle of Marques de Calatrava Tempranillo Rosado 2008, complete with 'man-styled' label and 12.5% alcohol. A hearty coloured rosé from La Mancha. Not expensive, and on offer until 9th June, at £4.99 but punches above this price point brilliantly.
Wine Tasting Note: Marques de Calatrava Organic Tempranillo Rosé, 2008, La Manacha, Spain
Price: £4.99 [More: Adegga / Snooth]
Dry but weighty. A lick of tannin. Importantly offers a delectable edge of strawberry and rose fruitiness that melds so well with the rose water in the Lamb Chaaps dish. The weight coping well with the meat too.
Stock up on a few to accompany those summer barbeques...
Andrew BarrowScribblings Rating - 90/100 [ out of 5]
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