Spanish joie de vivre meets wine enjoyment
Wine with food in this dish is the perfect combination of Mediterranean flavors and Mediterranean wine culture. Wine and food harmonize here through the combination of braised lamb, peppers and tomatoes in a spicy sauce that brings both depth and freshness into play. The regionally inspired cuisine from northern Spain is characterized by strong, earthy tones and a warmth that is reflected in every bite. The peppers lend the ragout sweetness and aroma, while the tomato stock elegantly balances the dish. The harmony works particularly well when a mature red wine full of character supports the spicy and meaty notes. The interplay of gentle braised aromas, sweet paprika and warm olive oil invites you to celebrate the diversity of Spanish food culture with a glass of suitable wine.
Ideal wine pairing: Rioja DOCa Reserva (Rioja, Spain)
The Rioja DOCa Reserva is the ideal accompaniment to Cordero al Chilindrón. The ripe fruit notes of dark berries and cherries reflect the intense tomato and bell pepper sauce, while the fine wood and vanilla accents of the barrel ageing emphasize the braised aroma of the lamb. Its tannins are soft and integrated, pleasantly accompanying the meat without dominating it. The subtle spiciness, characteristic of Spanish Reservas, picks up on the Mediterranean herbal palette of the dish and ensures a well-rounded interplay. The juicy structure of the wine has enough power to keep pace with the intense aromas, but still has enough freshness to prevent the dish from being overwhelming. The result is a balance of power and elegance – the epitome of wine with food, Spanish style.
Further wine recommendations for this dish
Priorato DOCa (Catalonia, Spain)
Priorato DOCa is one of the most powerful red wines in Spain and is famous for its complex aromas and mineral depth. The combination of old Garnacha and Cariñena vines ensures concentrated fruit, deep color and intense structure. Matured in Llicorella slate soils, these wines develop notes of black cherries, plums, licorice and Mediterranean herbs, accompanied by a hint of chocolate and toast. The remarkable tannins are robust, but velvety when well matured and balance the tender, braised lamb perfectly. The striking minerality supports the earthy aromas of the bell pepper sauce, while the herbs in the wine reflect the Mediterranean accents of the dish. Despite its power, Priorato remains elegant and brings exactly the richness and depth that a lamb ragout like Cordero al Chilindrón needs to perfect the culinary experience.
Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico DOCG from the heart of Tuscany impresses with lively acidity, fresh cherry fruit and a fine, spicy note. Sangiovese, the main grape variety, brings aromas of cherry, ripe red berries, floral nuances and a hint of tobacco. The acidity of the wine has a refreshing effect and ensures that the intense tomato and bell pepper sauce never becomes heavy. The spicy structure and moderate tannins combine harmoniously with the braised lamb without overpowering it. Chianti Classico also brings a Mediterranean charm to the combination, which picks up on the herbs and olive oil in the dish. The wine is not dominant, but accompanies the complexity of the food with lightness and elegance, ensuring authentic Italian-style enjoyment.
Syrah Barossa Valley (South Australia, Australia)
Syrah or Shiraz from the Barossa Valley is concentrated, with powerful aromas of dark fruit, blackberries, black pepper and ripe plum. The strong body, paired with spice, smoke and a touch of chocolate, makes it the ideal contrast to Mediterranean lamb ragout. The sweetness of the bell pepper, the intense sauce and the tender meat find a partner in the Australian Syrah, which provides enough of a counterpoint with its intense tannins. At the same time, the fruity vitality brings freshness to the dish, while notes of vanilla and toast from the wood ageing are used to enhance the braised aromas in the ragout. The complexity and depth of this wine make it a highlight in creative, international wine and food combinations.
Douro DOC (Portugal)
The Douro Valley produces impressive red wines with density, complexity and a distinctive, often balsamic character. Typical aromas are dark berries, black cherries, violets and Mediterranean herbs; sometimes subtle smoky, earthy or mineral tones are mixed in. Its present but soft tannins bind the braised lamb, while the spicy components enhance the depth of the sauce. The acidity provides a pleasant freshness that keeps the dish lively and subtly emphasizes the herbs and peppers. The elegant but powerful Douro wines are true food companions and bring a piece of Portuguese lifestyle to the table. They combine intense aromas with a fine structure, so that the combination of wine and food is particularly harmonious.
Navarra DO Garnacha (Navarra, Spain)
Garnacha from Navarra stands for fresh fruitiness, elegance and a slightly floral aroma. Red berries, rosehip, a hint of violets and Mediterranean spices define the aroma spectrum. The moderate acidity and rather fine tannins make the wine pleasant and support the spicy, slightly sweet sauce in Cordero al Chilindrón. The lightness of the Garnacha ensures uncomplicated yet full-bodied enjoyment. It particularly highlights the tomato and bell pepper notes of the dish and lends the combination a lively, fresh note that enhances the dish without compromising its authenticity. This makes Garnacha from Navarre an excellent choice for a convivial Mediterranean menu.
The recipe:
Cordero al Chilindrón (Lamm in Paprika-Tomaten-Sauce)
Cooking utensils
- 1 Schmorpfanne mit Deckel
- 1 Schneidebrett
- 1 Scharfes Messer
- 1 Schüssel
- 1 Kochlöffel
Ingredients
Lamm & Sauce
- 400 g Lammkeule in Würfeln
- 2 EL Olivenöl
- 1 Zwiebel gewürfelt
- 2 Knoblauchzehen fein gehackt
- 1 große rote Paprika gewürfelt
- 1 große gelbe Paprika gewürfelt
- 2 Dosen Tomaten à 400 g, gehackt
- 1 TL edelsüßes Paprikapulver
- 100 ml trockener Rotwein
- 1 Zweig Rosmarin
- 1 Zweig Thymian
- Salz & Pfeffer
Preparation
Vorbereitung
- Lammfleisch trocken tupfen, in große Würfel schneiden.
- Paprika, Zwiebeln und Knoblauch fein würfeln.
Anbraten und Schmoren
- Olivenöl in Schmorpfanne erhitzen, Lamm von allen Seiten scharf anbraten.
- Zwiebeln und Knoblauch zufügen, mitbraten.
- Paprika zugeben und kurz anschwitzen.
- Mit Rotwein ablöschen, Tomaten und Gewürze zufügen.
Schmoren und Abschmecken
- Alles mit Rosmarin und Thymian würzen.
- Auf kleiner Hitze 90 Minuten zugedeckt schmoren.
- Mit Salz und Pfeffer abschmecken.
Empfohlene Beilagen
- Landbrot dazu reichen.
- Rosmarinkartoffeln als Beilage servieren.
- Grünen Spargel vom Grill anrichten.
