Beef that did not go with red wine

Not all beef goes with red wine. I just had some beef in a cold cut platter that threatened to clash with the house red that I was having. OK, it might be the house red that is the problem, yet on the other hand the Chilean Merlot went well with roast lamb (I must add that roast lamb in this instance was a whole lamb roast "on a spit" over charcoal). The wine also fared reasonably with the braised oxtail.

As you can see on the plate, there was some pork sausage to the right and some dried beef of sorts to the left - it turned out to be bresaola rather than viande des Grisons (though it looked more like the latter when looking up Wikipedia). I also tried it with the house white - a Chilean Chardonnay from the same stables, and it seemed to clash less. Although both Hugh John and Matthew Jukes included reds in their line-up for anti-pasto, those were Italian reds rather than Chilean Merlot, and that might explain the threat of clash in this case.