A Beef and red wine stew is a traditional Burgundy dish. So, when cooking with red wine, should you go with plonk or not? Purists will say that if you wouldn’t drink it, don’t cook with it. However, here at Wine23 we take a more balanced approach. We’re not advocating box wine, but a well-priced dry red (one that has less sugar) will do wonders adding punch to a traditional beef stew. The acidity in the wine will beef up all the flavours, but you want to stay away from reds that are high in tannin that can add a bitter edge to the dish, or oak that overpowers the flavours. Hmm, now what to drink with it? Here are three our favourites to pair with this hearty comfort food…

Buitenverwachting Christine 2007
This Bordeaux style blend, the farm’s flagship red, consists of Cabernet Sauvignon, Cabernet Franc and Merlot. Legendary winemaker Hermann Kirschbaum has been with the estate for over 20 years. His passion, as seen with this wine, comes through in his penchant for holding back wines and only releasing them when they are close to their optimal state.

 JD Pretorius Cabernet Sauvignon 2013
Made by one of the new wave of young dynamic winemakers, JD Pretorius for Steenberg (named Young Winemaker of the year 2014), this accessible Cabernet Sauvignon is made in a refreshing style that’s not too tannic. Fabulously juicy and ready to drink now!

Rust en Vrede Estate 2012
The Engelbrecht family of this Stellenbosch estate only produce red wines – the focus has paid off in their full-bodied, new-oak matured products. This Cabernet, Merlot, Shiraz blend shows more of an old world style with good complexity.


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