An Australian Red Not an Immediate Hit with a Cumin Beef Tagine

A good recipe for a winter’s evening is Cumin Beef Tagine from the Slow Cook Book.  The beef was slowly cooked with butternut squash, red peppers and in chicken stock flavoured with cumin, ginger, cinnamon, cayenne and garlic.

We thought a substantial red would go and tried a bottle of Waxed Bat Shiraz, Petit Verdot, Malbec 2008 a full bodied Australian red from the Sunday Times Wine Club.

The wine was smooth and full with flavours of plums, black fruits and cherries.  At first we were not sure about this pIMG_0189.JPG (2)airing but it grew on us.

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