An Aussie Red Surprisingly Too Powerful for a Slow Cooked Lamb Dish

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.

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