I was sent a bottle of this wine just before Christmas and have only just managed to taste it.
A blend of 70% Négrette, 25% Syrah, and 5% Cabernet Sauvignon, this red from South West France is full of body with peppery, spicy aromas of cloves and nutmeg. With a fruity, long finish, it was delicious alongside Greek lamb skewers.
Greek lamb skewers
Ingredients (serves 4 as a starter or 2 as a main)
500g pack lean lamb leg steak, cut into 1 inch chunks
50ml red wine
1 tbsp olive oil
1 tsp dried oregano
1 tbsp lemon juice
1 garlic clove, crushed
Salt and black pepper
1. Put all the ingredients into a bowl, mix and leave to marinate in the fridge for 2 hours or overnight
2. Thread the lamb chunks onto metal skewers and place under a pre-heated grill for 10 minutes, turning once
3. Serve with flatbread and a generous dollop of tzatziki (diced cucumber, yoghurt, crushed garlic, chilli flakes, salt and black pepper)