Wine to try
2009 Ocean Eight Pinot Noir, Mornington Peninsula, A$39
Now this is a classic recipe with no surprises – beef, onions garlic, carrots and mushrooms and the mandatory bottle of Burgundy. And to accompany such a classic dish – a Burgundy, naturellement. The raft of Bourgogne rouge recommended with the oeufs en meurette
would be fine but, with the additional complexity of the ingredients and extra richness bought by the slow-cooking method, a village or premier-cru Burgundy would be even better. But here is an Australian pinot that runs down the savoury, European path. Winemaker Mike Aylward uses traditional techniques to build depth and character in his wines and the proof is in this pinot with its wild strawberry perfumes, sweetly savoury flavours and textural interest. It’s deliciously slurpable, so keep a second bottle on hand, just in case.