Tuscan Reds Surprisingly Mediocre Pairings with Jamie’s Peposo

IMG_0207.JPG (2)IMG_0208.JPG (2)We have previously tried a peppery Tuscan Beef Stew from the Slow Cook Book and thoroughly enjoyed it with a Super Tuscan red (see 2 Nov 2012).  We had, therefore, been looking forward to trying Jamie Oliver’s Peposo – the famous hunter’s peppery beef stew, from Jamie’s Italian.  His recipe includes lots of garlic cloves, black pepper, rosemary, red wine and bay leaves. We liked the recipe, but not quite as much as the previous one.

We thought a local red would again be the answer and opened a bottle of Collezione di Paolo Chianti Riserva 2008, a medium-bodied Italian red from the Sunday Times Wine Club.  Nothing wrong with the wine, but it wasn’t a good enough match with the food, so we set it aside for drinking another time.

Undeterred, we went for another Chianti and opened a bottle of Canonica a Cerreto, Chianti Classico Riserva, 2008, also from the Sunday Times Wine Club. This medium-bodied Italian red is made from 85% Sangiovese, 10% Cabernet Sauvignon and 5% Merlot.  We found it spicy, with cherry and red berry flavours and a reasonable match with the meal.

Overall though, we were surprisingly underwhelmed with these pairings.

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