We had a go at cooking Pot au Feu from “Jamie Does”. This French classic recipe calls for an insane amount of ingredients (and a very large pot!), including beef brisket, pork belly, a whole chicken, Toulouse sausage, root vegetables and herbs. Jamie describes it as clean tasting and we would agree. Simple and warming.
We certainly didn’t want a powerful wine that would overwhelm the food, so we opted for a bottle of the Society’s Côtes du Rhône, a medium-bodied red from The Wine Society.
The wine is predominantly Grenache, with a little Syrah and we tasted red fruits, a slight spiciness with a smooth finish. A good match with the Pot au Feu and a wine we felt should be p
aired with food rather than drank on its own. 