Ran out of Pinot Noir and used Malbec.
It's a Cook's Illustrated recipe I've used a lot to great success. Think the Malbec was just too tannic and it gives a bit of an off taste.
Any thoughts on masking it? Was thinking of maybe a bit of cinammon or cumin and pretending its Beef Burgundy-by-way-of-Morocco...
Collective wisdom appreciated!