We enjoyed a Supercook recipe – Stufato al Vino Rosso, an Italian Beef Stew marinated in Red Wine with cloves and tomatoes. We tried a bottle of Sinclair Estate Cabernet/Merlot/Petit Verdot 2008 an Australian red from the Sunday Times Wine Club. This rich, fruity wine is from a classic Médoc blend. According to the Wine Club Cabernet Sauvignon is used for its deep, rich blackcurrant character; Merlot for its lush plummy charm, and Petit Verdot for a little extra spice and dark fruit flavour. The Bordeaux varieties matched the beef in red wine elements of the dish and the Petit Verdot added some spiciness to match the clove flavour. We thought it was an exceptional bottle of wine with a superb meal.