An Australian Cabernet is Reasonable with a Beef Stew

We finished off the slow cooked Beef Brisket Stew from the previous evening (see 11 Feb) and decided on a bottle of Wild River Cabernet Sauvignon 2002 from the Sunday Times Wine Club.  We last tasted this with a Turkish lamb dish (see 13 November 2011).

Unlike last evening I thought this medium-bodied Australian red was an instant success with the meal.  Teresa was less sure, although she didn’t think it clashed.  Blackcurrants were very prominent and there was a slightly sharp edge on the finish that I enjoyed, but Teresa was less impressed with this.  Overall then not a perfect match and an indication yet again that not all beef stews are easy to pair wine with.

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