We put some Stewing Lamb with Herbes de Provence, Garlic, Celery and a glug of Red Wine into the slow cooker and let it cook all day. I thought this would be quite a rich dish and went for a Warburn Estate Oak-Aged Cabernet 2009 from the Sunday Times Wine Club. This is a powerful big Australian red with smooth plum and dark cherry flavours. A lovely wine but unfortunately the stew wasn’t as richly flavoured as we had expected and the wine tended to dominate it.