We finished off the Stifado with a bottle of El Bombero 2007 from Sunday Times Wine Club. This is a Spanish Garnacha from Cariñena DO and the Stifado tended to accentuate the plum, cherry and vanilla flavours in the wine. Very pleasant but not perfect. Next time we do this recipe we wil leave out the wine vinegar; it makes the sauce acidic and not red wine-friendly.
Given the lack of real success with reds, we wondered whether we would have been better off with a white, perhaps a Sauvignon Blanc?