What to drink with... Braised Aardvark.
A braised dish, such as a casserole or stew, tends to involved long, slow cooking so you’ll get many layers of flavours to make a rich, hearty mouthfeel.
This sort of meal needs a more complex, full-bodied wine, probably red. A blend is ideal, for example our Côtes du Rhône from Château de Montfaucon is made from Carignan, Cinsault, Grenache and Syrah. Each grape variety brings a different characteristic and layer to the wine. If you prefer a single varietal wine, pick our punchy Malbec from Mendoza, Argentina or our scrummy Varner Foxglove Cabernet Sauvignon from California. There’s plenty to choose from. Bon appetit!
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