Next On-Air Wine tasting on Bay Radio

Oh No - and empty glass! We'll top it up on Sunday 5th June, 12:00 hrs - 13:00 hrs !

Bay Radio’s Sunday Brunch programme hosts a unique Live Wine Tasting each month, where presenters Noell and Bob are joined by me to recommend wines to go with Noelle’s super recipes.

If you’re stuck for wine/food combinations this is the programme for you (as well as the weekly recipe/wine recommendations that are posted on the Bay radio website)!

The next On-Air tasting will be on Sunday 5th June, 12:00 hrs – 13:00 hrs and you are of course cordially invited to join us!

Don’t forget Spain’s Bay Radio, including this programme of course, is also available all over the world by internet – Click ‘Listen Live’.

Bay Radio Sunday Brunch

Although it may seem a little incongruous to picture a leather-clad, rufty-tufty biker sitting astride his huge hog, clutching in his steel-studded glove a bottle of fine claret, I nevertheless wouldn’t flinch at recommending a Cabernet Sauvignon for this tasty pasty, even if I was on a Vespa whose multiple mirrors revealed that I was surrounded by a gang of such knights of the road!

Bay Radio's Sunday Brunch Presenters, Noelle and Bob - glasses in hand!

Cabernet Sauvignon often stimulates tasting notes of black pepper and of course beef, partnered by this super, dark, brooding, blackcurrant nosed wine, is a marriage made in heaven (or indeed around the campfire with the ceremony performed by a levi-clad ‘angel’!).
As the proud ex-owner of a BSA 250cc C15, I’d certainly enjoy this combination!


Bay Radio Presenters Noelle & Bob taste the recommended wine!


There are a number of red wines which go rather nicely with liver. The grape variety Shiraz, now becoming increasingly prevalent in Spain, would be just right but also young Rioja or Navarra – however can they match the orange fruitiness of this particular liver dish?
Well yes, I think they can! Don’t go for oaky wines, a Semi-Crianza or Roble (fewer than six months in oak) would be the maximum if you must have your oak fix – but better to stick with a joven, fruity red of no more than two years of age.