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 fotolia.com

If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.

You may also enjoy …

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? :)

Recent posts …

Never miss a post!

About FionaAbout FionaEvents and appearancesEvents and appearancesWork with meWork with me
Loading