An Aussie Shiraz Blend Proves a Good Match with an Ox Cheek Vindaloo

Last week we tried an excellent Indian recipe we found in a Metro article.  This time we tried another from the same source – Vivek Singh’s Goan Ox Cheek Vindaloo.  Vivek Singh is the Executive Chef and CEO at the Cinnamon Club in Westminster.   He is the founding chef there and has been breaking new ground in fine Indian cuisine for 10 years.

In this recipe Indian spices are mixed with dark vinegar, onion, garlic, ginger, tomato and green chillies.  We served it with fondant potatoes as suggested .  This was an interesting combination of flavours and not the easiest to pair a wine with.  We opened a bottle of See Saw Shiraz/Mourvèdre 2009 from Waitrose.  They describe this full-bodied Australian red as food-friendly with ripe black fruit flavours and a savoury, spicy character.  Wine critic Olly Smith raved about it as having bold flavours, depth and a twist of smoky spice.

We were unsure about the pairing to start with, but this was something of a slow burner.  As the meal progressed our enjoyment grew.  We enjoyed the blackberries, spiciness and an almost sweet aftertaste, with restrained tannins.  Teresa described the wine as sleek.

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