Pairings | Braised beef
Last week I was at the Copa Jerez, an international wine and food competition where teams pair a 3 course menu with sherry.
There’s so much inexpensive Côtes du Rhône about that it’s easy to forget that it can be a sufficiently substantial wine to take on a richly flavoured dish, especially if it comes from a named village and a good vintage.
One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.
You’d think a rich winey sauce or jus would be the easiest thing to match with red wine but that isn’t necessarily the case as it tends to compete with it.