It was time to return to an all time favourite recipe, Supercook’s Boeuf en Daube. See here for a previous wine pairing with this lovely stew of beef marinated in red wine and cooked with bacon, mushrooms and the marinade. We served it with jacket potatoes.
We have often found Cabernet/Merlot blends go well with beef cooked in red wine and so we opened a bottle of Waitrose’s Chilean Cabernet/Merlot. We were not happy with this and set it aside.
We then opened a bottle of Chateau de Camblanc Médoc 2009, a Bordeaux from the Sunday Times Wine Club. This full-bodied, Merlot dominated red gave cherries on the nose and cherries and black fruits on the palate, with a long, full, slightly spicy finish. A good wine and a very good match with the daube.