A Red Bordeaux with Roast Beef – Traditional But Not the Best Match

We had a traditional Sunday roast for the first time in a while.  Roast Beef, Yorkshire Pudding, etc.  Some say Rioja goes well, others Shiraz, or a New World Cabernet Sauvignon.  Traditionalists recommend mature red Bordeaux.  At the other extreme, there are some who would go for a Beujolais Cru.  We opened one of Tony Laithwaite’s own Bordeaux creations Le Grand Chai Medoc 2005 from the Sunday Times Wine Club.  Described as complex with blackcurrant, plum and cassis fruit flavours and a firm, smoky oak structure.  It was a reasonable match, but not that exciting.  We have a second bottle that we will try possibly with some Roast lamb next time.

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