A South African Red Blend is Good with Boeuf Bourgignon

We cooked one of our favourite Supercook recipes, the classic Boeuf Bourgignon, which is full of rich flavour from the onions, bacon and red wine sauce.

The traditional partner is red Burgundy, but we have found Cabernets or Bordeaux-like blends work very well.  We opened a bottle of Cape Weaver 2010, a full-bodied South African red from the Sunday Times Wine Club.  The Club recommend decanting this wine first and letting in breathe for a while, so we did.

The main grape is Carignan and we tasted blackcurrants, red fruits with a chocolaty, vanilla sweetness and a smooth finish.  A very good wine and a very good match. IMG_0158.JPG (2)

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