Match points
Nov 12, 2021
1 minute
Joseph Dhafana is a wine judge, award-winning sommelier and independent wine consultant. He is also the founder of @mosiwineandspirits
Mogau’s oxtail-and-bean stew + Cabernet Sauvignon
“This hearty dish (p 158) requires a medium- to full-bodied, with its toasty flavours and smokiness, is a great match. Sage, blackcurrant, eucalyptus, cedarwood and a subtle tannin structure make it an exceptionally food-friendly wine. The chilli and ginger in Mogau’s recipe work well with the cedar and dark fruit in the wine. The dish also has great acidity from the tomatoes, which complements the wine’s balanced acidity. I recommend decanting it for 30 minutes before serving so that it interacts with oxygen, releasing its lovely flavours and aromas.
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