Sunday, February 28, 2010

#318 Boeuf Bourguignon

I opened this bottle of Vega Pati red wine from the Castilla y Leon region of Spain. It *should* be ok, aged in oak barrels and all that, but it had a sort of woody taste and not quite my cup of tea.

What to do? Go back to the cellar and select a different bottle to drink.
And the Vega Pati?
I used it make a Boeuf Bourguignon for Sunday lunch :-)

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