Match of the week | Cold rare fillet of beef and Cinsault

Match of the week

Cold rare fillet of beef and Cinsault

Given that it’s been in the mid-30s in the Cape Winelands recently it’s not surprising the local prefer their beef cold rather than hot but that also requires a change of thinking - from full-bodied to lighter reds.

The wine I’ve been finding hits the spot perfectly is Cinsault (or Cinsaut as it’s sometimes spelt) a traditional Cape grape variety that’s being given a new lease of life producing wines that are more like Beaujolais in style

The one that prompted this post was the 2014 Hinterland Cinsaut from Blackwater - a beautifully pristine, fresh, fragrant young wine that went perfectly with a beef fillet marinated (I would guess) with garlic and herbs, simply seared, cooled and served rare.

Cabernet Franc is another good candidate for cold roast beef as I discovered at Warwick as of course is pinot noir but we haven’t been in pinot country for the last couple of days. Good tip to remember for summer!

Image © koss13 on

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Comments: 2 (Add)

eddie from nyc on March 9 2019 at 14:52

thank you! the last few days i have been wondering what would be the best wine to go with cold sliced beef. making some tonight for tomorrow.

Connie on October 21 2016 at 16:44

May I have the recipe please? :)

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