What wine pairs with joue de boeuf?

Cahors Malbec

red · Malbec (Cot) · Cahors · France — 16–18°C

Cahors (Malbec/Côt minimum 70%, Lot terraces in the South-West) — blackberry, black plum, leather, liquorice and tannic structure embrace the meltingly tender flesh and deep umami of beef cheek braised 4h in red wine; deep black fruit echoing reduced cooking jus, powerful tannins holding the collagenous fibres converted to gelatine after long low-temp cooking.

Bordeaux Rouge

red · Cabernet Sauvignon, Merlot · Bordeaux · France — 16–18°C

Structured Bordeaux Rouge (Cabernet-Merlot from Médoc AOC or Saint-Émilion satellite) — blackcurrant, ripe plum, cedar and fine tannic structure form the traditional pairing for red-wine braised beef cheek; the sauce-wine becomes the pairing-wine (cheek often braised in Bordeaux), fine tannins respecting the gelatinous melting flesh, cedar prolonging clove and bay leaf.

Barossa Valley Shiraz

red · Shiraz · Barossa Valley · Australie — 17–18°C

Rich, spicy Barossa Shiraz stands up to the intensity of slow-cooked beef cheek.