It is Monday night and we are enjoying this Spanish Tempranillo very much. This will be a fairly quick post because I have some dinner preparations to monitor!
Yesterday (Sunday) I made oven-baked ribs; I started the process at 2:00 in the afternoon and took them out of the oven at 8:00 p.m. They were delicious and I will share my recipe with anyone who is interested. It’s definitely a weekend kind of meal if you work during the week.
Tonight I am making a pasta dish with fresh vegetables. I already have yellow and red peppers, leeks and fresh spinach, chopped, washed and ready. . .
The wine is very good with hints of licorice and blackberries. It is light-to-medium bodied and dry. Lovely!