What to drink ... with beef
As the weather cools, the bold flavours of red wine are ideal to complement rich stews and roasts.
UP TO $25
Flametrww Margaret River shiraz 2012, $25
This is the perfect red for braised beef revved up with soy sauce, ginger and chillies. Flametree's shiraz, from Margaret River, is a blend of fruit from four different vineyards, each adding its own special character. The result is a super spicy drink full of pepper and liquorice, loads of floral notes, full-bodied with concentrated juicy fruit but not mawkish as there's acidity - besides, its slickness and richness on the palate copes with the meat's chilli hit. It's incredibly vibrant and fresh, with soft plush tannins. Stockists from flametreewines.com.
UNDER $40
Tim Adams cabernet malbec Clare Valley 2008, $29
I love the fragrance of the Clare Valley's leafy, earthy cabernet sauvignon, with its mocha and liquorice notes in this wine, while the 20 per cent malbec plumps out the palate. And those characters make it a brilliant match to stir-fried beef in black bean sauce. There are ripe, round tannins and luscious fruit with some zest to temper the black bean sauce's saltiness. It's incredibly refreshing and a neatly poised wine that continues to open up in the glass. Lovely. See timadamswines.com.au.
OVER $40
S.C. Pannell shiraz grenache McLaren Vale 2008, $55
While Steve Pannell produces wonderful grenache, he also makes this blend believing the variety adds more complexity to McLaren Vale shiraz. The result is a precise full-bodied drink that's superbly balanced. It's full of warm spice notes from star anise to liquorice, earthy with hints of chocolate, too. Ripe and textural tannins and a core of dense, wonderful sweet fruit build on the palate where there's plenty of tangy, natural acidity to drive this to a long finish. This is the wine for rare roast beef. From Dan Murphy's.
SPLURGE
Biondi-Santi Tenuta Greppo Rosso di Montalcino 2008, $80
Biondi-Santi is one of Tuscany's greatest estates, producing powerful Brunello. More approachable in taste and price is this very good rosso di Montalcino, which is 100 per cent sangiovese. There's plenty going on in this wine; it's earthy with a touch of leather, spice and eucalypt. Full-bodied and structured but the palate isn't heavy; precise, firm tannins yet sweet, savoury with a persistent long finish. It will certainly cellar for up to 10 years but to enjoy it now all you need is a juicy, beef rib roast. Try Boccaccio Cellars.