A Red Bordeaux Not Enhanced by a Provençal Daube

We cooked Provençal Daube of Beef from the Slow Cook Book.  The braising steak is marinated in red wine, zest of orange, garlic, bay leaves, rosemary, thyme, parsley, peppercorns and olive oil.  It is then slow cooked with lardons, canned tomatoes, onions, mushrooms, black olives and beef stock.

We opened a bottle of Le Grand Chai Medoc 2005, a full-bodied Bordeaux from the Sunday Times Wine Club .  The wine tasted of black fruits and was slightly peppery and initially we were surprised with it because we felt it lacked structure, complexity and flavour.   Overall it was a bit hit and miss and enjoyment varied from mouthful to mouthful.

From a wine pairing point of view this was a disappointing recipe because the orange zest was overpoweringIMG_0190.JPG (2) and did the wine no favours.

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