{"id":803,"date":"2017-10-03T15:00:00","date_gmt":"2017-10-03T19:00:00","guid":{"rendered":"http:\/\/dev.wtso.com\/blog\/index.php\/2017\/10\/03\/2017-10-3-which-wines-should-i-drink-with-beef\/"},"modified":"2022-11-02T11:21:00","modified_gmt":"2022-11-02T15:21:00","slug":"which-wines-should-i-drink-with-beef","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/which-wines-should-i-drink-with-beef\/","title":{"rendered":"Which Wines Should I Drink With Beef?"},"content":{"rendered":"

Beef serves as the centerpiece for many classic American diners, but which wine should I serve with it? The answer depends on the preparation. Beef often has a rich, hearty flavor and can have a high-fat content, so it typically pairs well with full-bodied, tannic red wines<\/a> like Cabernet Sauvignon. Tannins and fat interact with each other in such a way that the wine and beef together add up to an experience where the whole is greater than the sum of the parts. In this article, I\u2019ll present some of my favorite pairings for beef.<\/p>\n

Steak – Napa Cabernet Sauvignon<\/h3>\n

Among the most classic of pairings, Napa Valley Cabernet Sauvignon has proven the virtues of the combination in steak houses around the world. Not only does Napa Cab have the strength of flavor and tannic structure for steak but it has developed a prestige comparable to the place a good cut of steak has in our society. Try younger Cabernet in the two-to-five-year range for fatty cuts of corn-fed steak and older wines from five-to-twenty-years-old for grass-fed, dry aged cuts. While sauces can be delicious with steak, a good wine is all the sauce you need with a well-cooked piece of meat seasoned simply with salt and pepper.<\/p>\n

Our wine recommendation:\u00a0Backstage Wines Napa Valley Reserve Cabernet Sauvignon Callback Vineyard 2019<\/a><\/p>\n

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Burgers – Mendoza Malbec<\/h3>\n

Burgers have a lot of flavor, especially when augmented with cheese, vegetables, and various condiments. You need a powerful wine to stand up to a burger, but not so powerful that it distracts from the intensity of the food itself. Malbec from the Mendoza region of Argentina showcases dark fruit flavors, ripe tannins, and a round mouthfeel that will make the best burgers even better.<\/p>\n

Our wine recommendation:\u00a094 Pt. Elodia El Manzano Malbec 2020 Mendoza<\/a><\/p>\n

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Smoked Barbecue Brisket – California Zinfandel<\/h3>\n

Brisket has become increasingly popular over the past decade or so, despite its long cooking time. A carefully prepared brisket with barbecue sauce has both smokiness and a hint of sweetness – characteristics complemented by California Zinfandel with its flavors of black pepper, woodsmoke, and stewed, dark fruit.<\/p>\n

Our wine recommendation:\u00a0Golden Oak Lodi Old Vine Zinfandel 2019<\/a><\/p>\n

Dry-Rubbed, Texas-Style Ribs – Northern Rh\u00f4ne Syrah<\/h3>\n

The hallmark of Texas-style barbecue is its dry rub. Unlike other parts of the country where various sauces are used, Texans let the meat speak for itself and avoid sauces in favor of dry spices. This focus on savory meat flavor with aromatic spices calls to mind northern Rhone Syrah with its dense, spicy palate. Try Syrah labeled “Hermitage,” “Cote de Hermitage,” “Cote Rotie,” or “Saint Joseph.”<\/p>\n

Our wine recommendation:\u00a093 Pt. Crozes-Hermitage Syrah 2019 Romain Duvernay<\/a><\/p>\n

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Classic Pot Roast – Sonoma County Merlot<\/h3>\n

There\u2019s something comforting, homey, and unassuming about pot roast, but it can be among the most flavorful and delicious dinners. Merlot is similarly underappreciated, offering tremendous value and deliciousness. The elegant, round body of the Merlot will heighten the enjoyment of the meat, and the wine\u2019s rich, fruit flavors will enhance the flavor of the braising liquid and gravy.<\/p>\n

Our wine recommendation:\u00a0Toby Lane Alexander Valley Merlot 2015<\/a><\/p>\n

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Beef Carpaccio – Champagne<\/h3>\n

The purest and most elemental way to eat beef may be raw in a dish like beef carpaccio. The meat is generally pounded thin and covered with refreshing, acidic ingredients like capers, parsley, and citrus. The bubbles and crisp acidity in the Champagne will enhance the effect of the toppings and refresh the palate.<\/p>\n

Our wine recommendation:\u00a0Julien Denby Brut Re\u0301serve Champagne NV<\/a><\/p>\n

Philly Cheese Steak – Barbera D\u2019Asti<\/h3>\n

The cheesesteak is a sandwich featuring shredded beef and cheese on a long roll. In most of the country, the cheese variety is optional, and onions and green peppers are generally added. In Philadelphia itself, cheesesteaks – sometimes simply called “steaks” – are ordered either “with” or “without,” plus a cheese preference. The terms “with” and “without” refer to onions or an absence thereof. The cheese choices are generally whiz or American. However you like your cheese steaks, you should eat them with Barbera D\u2019Asti –\u00a0a friendly, medium-bodied red wine from the Piedmont region in northern Italy. Barbera is similar to Cabernet Sauvignon, with dark fruits and bright acidity to match and enhance the flavors of the meat and cheese.<\/p>\n

Our wine recommendation:\u00a0Vite Colte Spasso Piemonte Rosso IGT 2019<\/a><\/p>\n

Beef Fajitas – Bierzo Mencia<\/h3>\n

A festive, sizzling plate of beef fajitas deserves an exotic Spanish wine as accompaniment. Mencia is a medium-bodied, dry, red wine from the Bierzo region of northwestern Spain which has flavor intensity to match fajitas and a lively spicy finish to enhance the overall dish. Fajitas and Spanish red wine make great dinner companions.<\/p>\n

Our wine recommendation:\u00a097 Pt. Matilda Nieves Menci\u0301a 2020<\/a><\/p>\n

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If you’re looking for additional discount wines to pair with your beef recipes, visit our online wine shop, Wines ’til Sold Out<\/a>, or contact us at wines@WTSO.com!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Beef serves as the centerpiece for many classic American diners, but which wine should I serve with it? The answer depends on the preparation. Beef often has a rich, hearty flavor and can have a high-fat content, so it typically pairs well with full-bodied, tannic red wines like Cabernet Sauvignon. Tannins and fat interact with […]<\/p>\n","protected":false},"author":14,"featured_media":6220,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345],"tags":[800,801,305,127],"class_list":["post-803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings","tag-beef","tag-beef-pairing","tag-pairing","tag-wine-tasting"],"_links":{"self":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/803","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/comments?post=803"}],"version-history":[{"count":6,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/803\/revisions"}],"predecessor-version":[{"id":6219,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/803\/revisions\/6219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media\/6220"}],"wp:attachment":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media?parent=803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/categories?post=803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/tags?post=803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}