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
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