Thank you all for a very interesting and thought-provoking article on ‘Wine with Meat’ that challenges many of my preconceptions…
That said, it reminded me of one of the outstanding moments in an old TV series about wine, where the late, great, Didier Dagenau grills a cote de boeuf on an open fire in his kitchen and serves it with a baguette and a bottle of…Pur Sang (I think) - which, despite its name, is not at all blood red, although defintely full-bodied, complex and, to judge by his guest’s reaction, an unexpected success!