How to Choose a Good Wine for Beef
When choosing wine to go with beef, take into consideration the sauces, seasonings and cooking methods used to prepare the dish.
- Difficulty:
- Moderately Easy
Instructions
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Consider the strength of the flavors and aromas in the dish. Pair powerful flavors and aromas with a powerful wine. If the flavors are more delicate, choose a wine with more finesse.
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Pair full-flavored dishes such as steak au poivre with a wine that has lots of black pepper aromas and flavors. The best are made with grenache, especially those from the Gigondas region of France's Rhone Valley, Chateauneuf du Pape and Spain's Rioja.
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For a delicate beef carpaccio or steak tartare, choose wines with subtle red-meat aromas, such as cabernet sauvignons and merlots. Wines from the Napa Valley floor and Bordeaux exemplify this style.
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For "beefy" dishes such as grilled steak, choose intense, smoky wines, such as Barolo or Barbaresco. Big, tarry cabernet sauvignons from the Napa Valley and mountains can also stand up to a juicy steak.
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Choose a less complex wine to go with s complex sauce. You don't want your wine to compete with your sauce, and vice versa.
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For hearty beef stews with heavy spices and herbs, pick spicy syrah-based wines from the Rhone regions of Hermitage and Cote Rotie or California's central coast.
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Tips & Warnings
As you learn the flavor and aromatic profiles of red wines various regions, pairing them will become almost second-nature.
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Comments
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grapegirls
Mar 13, 2009
Don't be afraid to try new things and shake things up a little when pairing food and wine! You won't know until you try and many times will be pleasantly surprised. Just be respectful of your guests and keep the basics on-hand. Cheers! -
grapegirls
Mar 13, 2009
Don't be afraid to try new things and shake things up a little when pairing food and wine! You won't know until you try and many times will be pleasantly surprised. Just be respectful of your guests and keep the basics on-hand. Cheers!
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Dec 15, 2005
If you are planning a special dinner with recipes such as minestrone soup, Spanish Menestra, eggplants, zucchini, or pasta with vegetables or even salmon, then an Italian Lambrusco, a sparkling rosý is the right choice. It is neither a Champagne nor a common wine, and it will add some class to a special menu.
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Dec 15, 2005
If you are planning a special dinner with recipes such as minestrone soup, Spanish Menestra, eggplants, zucchini, or pasta with vegetables or even salmon, then an Italian Lambrusco, a sparkling rosý is the right choice. It is neither a Champagne nor a common wine, and it will add some class to a special menu.
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Nov 22, 2005
Some of the greatest tasting steaks or chicken thighs have been created using Merlot. Dry rub the steak (or chicken) with a simple salt, pepper, and lemon salt. Marinate the steak(s) with Merlot red wine, letting it set with a tin foil covering in the refrigerator. You can now start the charcoal. It usually will take 1/2 an hour for the coals to be perfect, unless of course you're using a gas grill. Electing to use charcoal, allows almost the perfect time to marinate the steak (or chicken). Use the excess juices to coat the meat while cooking. This also works extremely well with fish, such as salmon.
