HOW DO YOU CHOOSE THE RIGHT COMBINATION OF STEAK AND WINE?
When it comes to pairing food and wine, most people go by the motto “red wine with red meat and white wine with white meat”.There’s a whole article on our blog about why steak and red wine go so well together. But if you want to know more about the reasons for this match below we answer a few questions on the subject.
How do you find the right combination of food and wine?
Finding the perfect wine to match the dish on your plate starts with understanding the basics of food and wine pairing. So every food has its perfect match with wine. To find the right pair, you need to consider three things: wine structure (acidity, tannins and sweetness), flavour profile (fruit, herbs, peppers, meat or mushrooms) and then you have to consider the food-is it salty or sweet? Bitter or bold? Sour or spicy?
What is the effect of red wine on beef?
Red wine has a higher tannin content than white wine. Tannins add bitterness and astringency as well as complexity to the wine. Tannin molecules will soften the fat molecules usually found in red meat. During this process, the tannins work to release flavour bringing out the real flavours in the food.
Why is wine associated with steak?
Pairing wine with steak is a great way to bring out the flavours of both the drink and the food. A good wine can offer an acidic tartness and a delightful sweetness that perfectly matches the salty, fatty, buttery taste of a steak.
The general rule of thumb when it comes to pairing a steak and wine has to do with the type of meat you’re preparing. Lean red meat pairs well with a lighter variety of red wine. Beef ribs or steaks that are grilled with a higher fat content should ideally be paired with a high tannin red wine.
Does wine help to digest beef?
Red wine has been found to help the stomach eliminate potentially harmful substances found in red meat, which are released during digestion before the chemicals can harm the body.
Is there a general rule to follow when it comes to pairing beef with wine?
There is no general rule on this pairing but bolder flavours go well with bolder, full-bodied reds such as Cabernet Sauvignon, while fatter flavours need more tannin and acidity such as Shiraz. For steaks in particular, fatty and aromatic cuts such as rib-eye, the pairing is ideal with a full-bodied, high tannin red wine. Weaker pieces, such as tenderloin, require a less tannic wine and a more elegant blend.
In addition to the steak, the wine should also be chosen according to the other flavours present in the dish. If there are tomatoes in the dish, then a wine with complementary flavours, such as Sangiovese, is a good choice. If there are bell peppers in the food, then Cabernet Franc or Cabernet Sauvignon are recommended. For pepper, a Shiraz (aka Syrah) is a perfect pairing.
