Pair roast beef low temperature with Sine Qua Non Grenache flera olika from Santa Barbara like a sommelier

   --  Bearnaise sauce
   --  Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fresh herbs
Green asparagus
Prunes
   --  Air dried ham
Potato gratin
   --  Red wine sauce, porter/ale sauce
Smoked meat
   --  Salami, bacon
Sunripe tomatoes
Strong but not hot spices
Fried mushrooms
Mushroom sauce/stew
Black currant jelly
   --  Acidic sauce (e.g. wine, citrus)
   --  Acidic dark berries
Cooked onions
Cooked green peas/corn/paprika
Cooked vegetable roots
   --  Tropical fruit
Herb spices