A Bordeaux Red is a Better Match Than a Spanish Red with Roast Beef

The family joined us for Roast Beef and some assorted cold meats – ham, pork and turkey.  We opened a bottle of Monasterio de Santa Cruz 2008, Tarragona and our daughter brought round a bottle of Prestige de Calvet Bordeaux 2009.  The Spanish red is from the Sunday Times Wine Club and the Bordeaux from Tesco.

The full-bodied Tarragona red is a blend of Monastrell with a little Tempranillo and had some cherry fruits and was reasonably smooth.  However, we found it made little impact as an accompaniment to the roast.  It was fine with some cheese later though.

The Bordeaux is a blend of Merlot and Cabernet Sauvignon and was full-bodied with black fruits and smooth tannins. It was a good match with the beef.

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