Posts Tagged Red & Red
One of the most frequent questions I get asked as a retailer is: “What wine goes with steak?”
The answer? Depends on the cut and how you’re cooking it.
Pinot Noir, for example, works well with a fried fillet steak. There’s not much fat and, frankly, not much flavour to battle it out with the Pinot. Add a mushroom sauce and you’ve got a bit more potential magic.
A chargrilled ribeye can handle something more robust, like an Argentinian Malbec, a gutsy Southern Rhone or a Shiraz. But these are broad brush strokes. There’s no exact science. It depends, for example, on the age of the wine and the style of the producer. And what you’re in the mood for. Still want Pinot Noir? Try a more concentrated style, like one from Central Otago in New Zealand.
I go to a fair few wine matching dinners. Often, these matches are theoretical; this wine should go with this dish. Like blind dates, though, what might look compatible on paper doesn’t always produce sparks in real life.