This is my first post but I must confess to being a bit of a lurker over the years!
So here's the conundrum. My best friend and I are meeting up Friday for a food and wine catch up; he is cooking slow cooked beef cheeks with shallots and I am in charge of wine.
He suggested he might cook the beef in a new world Shiraz which I immediately suggested would end up too rich/sweet and so I suggested going as per a Bourguignon and using a decent but inexpensive Burgundy, sound sensible? The difficulty stems from the heavy use of shallots which will be slightly caramelised and will add a lot of sweetness; that said chestnut mushrooms will add earthiness that would go with a burgundy....So do we stick to burgundy or take more account of the shallots and go with something 'bigger'?
In addition there's the question of what to drink with it; stick with a Burgundy or assuming the sauce will cook down to being quite rich and relatively sweet go for a Shiraz or perhaps a Rhone blend?
I'd love to hear your thoughts!
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