Tonight I made a kind of mixed tapas-style meal, with several small plates of food; a crusty baguette, Serrano ham, Manchego cheese, olives, a salad of cubes of galia melon, cherry tomatoes, cucumber and mint, dressed with olive oil (more Greek than Spanish really, but nice all the same), pork meatballs in a spicy tomato and red pepper sauce, grilled mini chorizo sausages and wedges of a potato tortilla or Spanish omelette. There was enough of everything to leave some leftovers for office lunches next week.
With this we drank a lovely Spanish red, the 2006 Raimat Abadia from Oddbins, who are really coming back strong after a few years in the doldrums.
Abadia is a blend of 45% Cabernet Sauvignon, 25% Merlot, 25% Tempranillo and 5% Syrah and is really rich and full-bodied and wiith gorgeous spicy fruits on the palate. It would be fantastic with roast lamb. It is interesting that the most prominent grape on the nose is the Tempranillo, the perfume is incredible and it is pretty forward on the palate too. If you tasted this blind and thought it was a Crianza Rioja it wouldn’t be a disgrace to be proven wrong.
Earlier, before we ate, we had a couple of glasses of lovely, well-chilled fino sherry, the Waitrose Solera Jerezana Fino del Puerto Sherry which is a classic Fino, dry and nutty and perfect with a few olives and salted roasted almonds.