A Côtes du Rhône Red is a Good Match with Jamie’s Pot au Feu

We had a go at cooking Pot au Feu from “Jamie Does”.  This French classic recipe calls for an insane amount of ingredients (and a very large pot!), including beef brisket, pork belly, a whole chicken, Toulouse sausage, root vegetables and herbs.  Jamie describes it as clean tasting and we would agree. Simple and warming.

We certainly didn’t want a powerful wine that would overwhelm the food, so we opted for a bottle of the Society’s Côtes du Rhône, a medium-bodied red from The Wine Society.

The wine is predominantly Grenache, with a little Syrah and we tasted red fruits, a slight spiciness with a smooth finish.  A good match with the Pot au Feu and a wine we felt should be pIMG_0168.JPG (2)aired with food rather than drank on its own.  IMG_0169.JPG (2)

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