We enjoyed traditional Roast Beef with all the trimmings and decided to pair it with a Bordeaux Red.
We are steadily working through our new acquisitions from The Wine Society and opened a bottle of The Society’s Claret. 
This medium-bodied, non-vintage red is a blend of Merlot and Cabernet Sauvignon, with black fruits to the fore and gentle tannins. We found it pleasant and easy to drink with the Beef. Not a wine to drink without food though.