Successful winefood matches

I finally found both the occasion and courage to try a low temperature - slow roast of beef last weekend a la Heston Blumenthal as recently discussed with Ian Hoare

In an age of supermarket butchers here in NZ - I am fortunate to have reasonabley close by, one of those olde-style butchers who actually age their beef - he selected a nice piece of bolar blade - this was roasted for 20 hours at 55C-130F.

The result was a revelation to all six of us; melt-in-the-mouth and surprisingly delicate in flavour.

I served two wines - and both worked exceedingly well.

First kindly gifted by Michael Tommasi was a Bandol from Domaine de la Tour du Bon 2000; despite initial reservations, this wine was a very good match which brought out the sweet nuances of the meat.

After initially considering a red burgundy burgundy & beef - the clbuttic match I decided upon a "Prada Enea" - a 1995 Gran Reserva Rioja from Bodegas Muga as our second wine. This wine had a spicy, almost peppery warmth which was a brilliant match.

However good the beef, my good lady excelled with a baked cheesecake for dessert - not too sweet - with a little orange juice in the filling and garnished with orange zest.

The wine served again supplied by the inimitable Michael Tommasi was a 2001 Grains Nobles Coteaux du Layon from Domaine Patrick Baudouin.

This match was 10-10 - hints of citrus in the wine found favour with the orange in the dessert - voted unanimously perfect harmony.

Mike!!! I'm coming back!!!!!