Pork shoulder with a garlic, chilli, clove, smoked paprika, cinnamon, and fennel seed rub, slow cooked for five hours; chorizo, pork belly, and chickpea casserole; pan fried hake and romesco sauce. These are some of my favourite dishes. Except Ive always had one problem: no wine from my glorious Bordeaux collection quite compliments their tricky flavours - and vice versa. But the Spanish Las Martas Garnacha by Bodega San Gregorio in Calatayud does.Why" Because its aromas and flavours of cranberry, raspberry, blueberry, and black cherry, along with generous nuances of Mediterranean thyme, oregano, and marjoram, and an additional peppery character all provide a delicious enhancement for such trickier spice combinations as detailed above.Especially as autumn advances. When we crave more comfort and warmth - for when these dishes regain their place on my weekly menu.But make no mistake: Bordeaux and Burgundy are great (I love them both!), but if you're like me, and like being a little more adventurous with flavours, you'll find Las Martas to be one of the best alternatives when the two Bs above aren't quite performing at their best. It's why I now have a case or two routinely poised in the cellar for such occasions (Eurocave, to be precise). I encourage you to similarly make space in your cellar and hope you'll draw a similar conclusions.- James Ayers, Purchasing Manager, Mr.Wheeler.Tasting notes:A modern-style red made with old vine garnacha: warm, rich and flavourful with an appealing crunch. Very moreish and fabulous value for money.