We tried a delightful Italian recipe from Supercook – Manzo Brasato al Vino Blanco (Beef Braised in White Wine). A piece of top rump is cooked with white wine, mushrooms, green peppers and garlic, flavoured with lemon and herbs. We went down the terroir route and chose a medium-bodied Italian red with enough acidity to cope with the white wine and lemon. We opened a bottle of Castello d’Albola Selezione Speciale 2006 from the Sunday Times Wine Club. This Chianti Classico made from Sangiovese displayed intense red fruit and a spicy acidity on the finish. It really was a superb match with the beef.