Chilean and Australian Cabernets Both Very Good with Beef Brisket and Red Wine Sauce

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.

A couple of days later we had the remainderIMG_0441 of the brisket with another Sunday Times Wine Club wine – The Hundred Cabernet Sauvignon Reserve 2011.

This full-bodied Australian red from Coonawarra had characteristic mintiness and was just as good with the beef.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.