An Italian Red is Good with a Slow Cooked Beef Stew

We cooked Slow-Cooked Beef from the Slow Cook Book.  This was very much an Italian-style recipe with interesting flavours from cloves, oregano, orange zest, anchovies, chopped tomatoes and parmesan.

We decided to pair it with an Italian red and opened a bottle of Collezione di Paolo Erta e China Rosso di Toscana 2006, a Super Tuscan red blend of Sangiovese and Cabernet Sauvignon from the Sunday Times Wine Club.  We last tasted this on 11 Jan 2012 with a Beef Lasagne and were very pleased with the wine and the match.

This time we tasted plenty of Italian fruitiness, especially black cherries and we felt the vanilla flavours were enhanced by the orange zest in the stew.  Whilst we felt the match was good, it was not outstanding and we thought the combination of flavours in the food made it a challenging wine pairing.

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