Teresa slow-cooked some beef brisket and made a red wine sauce to go with it. We served the meat with roast potatoes, Yorkshire Pudding, broccoli, parsnips, carrots and swede.
To complement this fine meal we opened a bottle of Casa del Rio Verde Cabernet Sauvignon Reserva 2008, a full-bodied Chilean red from the Sunday Times Wine Club.
We found the wine smooth and velvety with blackberry and plum fruits and vanilla sweetness from 6 months aging in French oak barrels. A very good match.
This full-bodied Australian red from Coonawarra had characteristic mintiness and was just as good with the beef.