The Perfect Pair

A bite of beef should make you want to take a sip of your drink and the drink should make you want to take another bite. While it all comes down to personal preference, below are some general guidelines to finding the perfect pairing.

A rule of thumb is to pair lean beef with lighter to medium-bodied wines and richer cuts with bolder wines.  Wine and beef both offer complex, savory and rich flavors. That’s why the two are complimentary.

There are many factors that can impact pairing beef and wine. These include the seasoning, the beef cut used and cooking method. Remember to match flavor of food with the wine. Dishes that are bold, deserve a bold wine like a Merlot or Zinfandel. Dishes that have some spice pair well with a Shiraz and herbal dishes marry well with many Cabernet Sauvignons and Bordeaux.

It’s a common belief that only red wine pairs well with beef. However, there are some instances when a white wine, or Rosé are a must-try experience. Thai beef salads or stir-frys are great with Rieslings and steak salads or meals with plenty of greens and vegetables pair well with many Sauvignon Blancs. 

With a Prime Rib, the meat is tender, savory and rich with a good amount of marbling. This translates to big flavors. This is when the young, bold wines, like Cabernet Sauvignon come in. The marbling in Prime Rib interacts with the harsh tannins of the young Cabernet bringing out the great fruit taste. Some other excellent wines to pair with a Prime Rib include a Syrah, Rhône Valley, Rioja or Barolo.

For a more detailed review, check out this blog by Vindulge.