As cooler weather approaches we find ourselves pairing heartier foods with full flavored reds a little more frequently (at least I do).  Perhaps it’s because I’m more inclined to spend a moment in the kitchen when it’s not so hot outside.  It's time for some classic slow foods, like roasts and stews, and the perfect opportunity to dust off the cookbook and revisit that recipe for cassoulet!

For your consideration, we’ve just received two very food-worthy Spanish reds to pair with lamb, beef or a slow-simmered duck leg with bacon, white beans, thyme and garlic-infused sausage.  (I must confess that I cheat a bit and use a crock-pot for a no hassle, goof-proof cassoulet).

From the region of Valencia comes Angosto Tinto ($14.99), a mélange of Syrah, Cabernet Franc, and Garnacha Tintorera (a.k.a. Alicante Bouschet).  Produced by the Cambra family of Bodegas El Angosto, the fruit is obtained from hillside vineyards comprised of calcareous limestone deposits.  The 2009 vintage is now in select stores and earned a very respectable 91 point rating from Wine Advocate. 

BTW, Valencia is also the source of Spain’s best paella rice, arroz bomba.  Here this prized short-grain rice is transformed into a savory paella featuring meat instead of fish.

Now Navarra, on the other hand, is home to the famous wood-oven roasted Piquillo peppers.  And our next wine, Cistum ($16.99) would be an excellent choice for grilled baby lamb chops and sautéed piquillos.

Cistum is the handiwork of Rafael Reverte, whose family owns Bodegas Reverte in nearby Rioja.  The wine is mostly old-vine Garnacha (Grenache) from a truly old vineyard planted in 1890.  Remarkably, the vines were never grafted. 

The 2009 bottling is a complex wine, with dark plum fruit, a hint of black pepper and a long finish.  It too received praise from Wine Advocate, garnering a 92 point rating.

Jim Greeley SW Florida wine supervisor

Follow me on Twitter @ABCWineJimG