I paired my Garnacha with "Patatas A La Riojana" - a basic peasant dish from Spain. It uses very basic staples of the spanish kitchen - Spanish dry cured chorizo (not mexican, not fresh), potatoes, spanish pimenton (like a paprika), onions, garlic and water. Cut the chorizo into chunks (if you cant find Spanish, try a hard italian salami or even pepperoni cut into chunks - NOT ground Mexican chorizo), saute chunks in some olive oil until it gives off its reddish hue unto the oil.... then add chopped onions and garlic, stir through until sweated, not browned... add chunks of raw russet potatoes (1-inch cubes, preferably not evenly cut) and stir to coat in the oil throughout... when all warmed through, add some pimenton, then immediately add water to cover, bring water to a boil (no lid) and salt lightly. Allow to simmer so that the potatoes are cooked fully through and start falling apart, the water has combined with the potato starch and most has evaporated. The result should not be soupy but more stewlike. It is quite divine!