A Southern French Red Good with Boeuf en Daube

With all this cold weather about, we wanted a nice warming stew and went for one of our old favourites from Supercook – Boeuf en Daube. This is a beef stew with bacon, mushrooms and red wine.  The beef is marinated in the wine for 24 hours.  We decided on a Southern French red to complement this French dish – Le XV du President 2008 Vin de Pays des Cotes Catalanes from the Sunday Times Wine Club.  This big red is Grenache and is described as having silken black fruit and spicy richness.  I think it was a good, if not outstanding, match with the stew.  It had a savoury, smooth plummy flavour with the food and was enjoyable.  However, I still think Cabernet/Merlot blends go better with a Beef Daube.

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