An Italian Red is Preferable to a Southern French Red with a Winter Beef Stew

We slow cooked a large piece of rolled beef brisket with turnips, carrots, barley, tomatoes, bacon, garlic ,thyme, bay leaf, beef stock and red wine.   A lovely warming winter stew.   We decided to open our bottle of Domaine des Cabridelles Vin de Pays d’Oc 2009 that we had bought from the winery last July when we were in the Gorges du Tarn in Languedoc-Roussillon.  We had enjoyed this medium-bodied blended Southern French red when we tasted it then, but it was not quite up to the stew.  However, we enjoyed it later on its own.

We turned to a bottle of Tenuta Albrizzi 2008 from the Sunday Times Wine Club that we had last drank on 20 November 2011 with a Lamb Cobbler.  This full-bodied Puglian red blends Cabernet Sauvignon and Primitivo and we thought the wine was a bit of a slow starter with this meal.  However, as the meal progressed red fruits came through well, with a little sweetness and a smooth creamy finish.  Overall it was a good pairing.

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