Two Lighter Reds Both Go Well with Roast Beef

We had the family round for a meal and enjoyed traditional Roast Beef, Yorkshire Pudding, Roast Potatoes and Vegetables.  A guide to Food and Wine matching that I have found useful over many years is Sainsbury’s Pocket Food and Wine Guide by Kathryn McWhirter and Charles Metcalfe.  They argue that plain roast beef is not the heavyweight dish it’s made out to be and requires lighter reds than some may suggest.  They recommend the lighter of the Beaujolais Crus and we opened a bottle of Terre des Lys Fleurie 2009 from Costco.  We also opened a bottle of The Monastery Merlot Cabernet Sauvignon/Shiraz 2009 from the Sunday Times Wine Club.  This is a medium-bodied red from Romania.  It receives some pretty lousy reviews on the Laithwaites website so We were somewhat wary of it.

Starting with the Fleurie.  We last drank this with a meat and potato pie (see 26th October).  The wine has cherry aromas carrying through to the palate.  Our daughter Hannah and myself thought it was very good with the beef.  Teresa was less impressed.

On to the Romanian blend. We had followed the recommendation on the bottle and had decanted it before serving. I had a small sip before tasting any food and thought it was a bit thin and uninspiring.  I hoped drinking it with the beef would improve matters. Fortunately, it did. Some thought there were notes of cinnamon on the nose.  The wine had flavours of red summer fruits and cherries and was smooth with soft tannins.  We all enjoyed it with the beef and Teresa preferred it to the Fleurie.

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