A Superb Tuscan Red Brilliant with a Peppery Tuscan Beef Stew

We tried Peppery Tuscan Beef from the Slow Cookbook.  The braising steak is cooked in beef stock, red wine, chopped tomatoes, olive oil, pancetta, onion, garlic, sage, bay leaves and lots of black pepper.  Probably one of the best recipes in the book.

Appropriately in our view, we paired this superb dish with a Tuscan red – a bottle of Saracosa Rosso di Toscana 2009, a full and rich Italian red from the Sunday Times Wine Club.  This Sangiovese was a deep intense red and we tasted cherries, blackberries, with a spicy, smooth, long finish.  The food and wine experience was excellent all round and we believed the pairing could not be bettered.  A perfect match.IMG_0170.JPG (2)

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