This is a great value Merlot with a beautifully deep, purple garnet colour. A perfumed, fruity nose has ripe blackcurrant and fresh red fruit aromas that lead to a palate that is soft, fleshy and long-lasting with a delicious weight of ripe fruit and a smooth, velvety texture.
Goes well with roast lamb or roasted red pepper and pasta.
Medium-Bodied and Textured Red Wines
In the middle of the gamut from light to bold, medium-bodied reds are some of the best food pairing wines. Classic examples of this style include varieties like Sangiovese and Merlot. You’ll find there is quite a bit of variation in these varieties because of regional differences in growing and winemaking. For instance, a Merlot from a hillside estate on Spring Mountain in Napa Valley will have high tannin and blackberry flavours whereas a Merlot from a large valley vineyard in Lombardy, Italy will exhibit subtle tannins and soft cherry flavours.
Room Temperature (63-69 °F / 17-21 °C)
Lasagna, Pizza with Red Sauce, Spiced and Roasted Meats, Hearty Vegetable Soups, Hamburgers, Roasted Vegetables, Strong flavored spices like Cinnamon, Fennel, Anise, Cumin, Rosemary, Chili Pepper, Allspice
Roast beef & carrots with easy gravy
1 tsp plain flour
1 tsp mustard powder
950g beef top rump joint
1 onion, cut into 8 wedges
500g carrots, halved lengthways
For the gravy
1 tbsp plain flour
250ml beef stock
1. Heat oven to 240C/220C fan/gas 9. Mix the flour and mustard powder with some seasoning, then rub all over the beef. Put the onion and carrots into a roasting tin and sit the beef on top, then cook for 20 mins.
2. Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
3. Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm. Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
4. For the gravy, put the tin with all the meat juices and onions back onto the hob. Stir in the flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 secs, then slowly stir in the stock, little by little. Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Recipe from http://www.bbcgoodfood.com/recipes/1580653/roast-beef-and-carrots-with-easy-gravy
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