PAIRING WINE AND
BEEF DISHES

PAIRING WINE AND
BEEF DISHES

Pentru un meniu de succes trebuie să știm care sortiment de vin se potrivește cărui fel de friptură, astfel încât asocierea lor să fie o alegere inspirată. Calitatea cărnii deține un rol covârșitor în obținerea unui preparat de succes dar nu sunt deloc de neglijat nici modalitatea de gătire, gradul de gătire, ingredientele și garniturile folosite la preparare, cele din urmă creând note distincte, în funcție de combinații.

 

For a successful menu we need to know which assortment of wine matches which kind of beef dish, so that their association will be an inspired choice. The quality of the beef plays an overwhelming role in obtaining a tasty dish, but the cooking method properly chosen, the cooking degree, the ingredients and the garnishes used in the preparation are not to be neglected, the latter creating distinct notes, depending on the combinations.

Mainly, white meat matches a white or rose wine, and red meat goes with red wine. The associations must be complementary in taste. For example, bitter to bitter/ acid combinations will be avoided and sweet to salty combinations will be opted, and acid wines will complement well foods which are rich in fat. Another basic rule is the matching of refined dishes with refined wines, and the usual/ traditional dishes can be combined with homemade or young wines.

 

What ranges of wine work well with Black Angus?

For beef dishes you may pick out red wines, dry or medium-dry, light or medium – bodied, with slightly high – acidity level: Merlot, Fetească Neagră, Cabernet.

 

Angus beef, being an assortment of meat with a marbled appearance, rich in intramuscular fat, generally matches very well with a bold red wine. Such wine will go very well with any rib eye steak: a grilled steak, a pan-fried or an oven roasted one.

 

Because the beef roast overpowers the taste of the tannins in the wine, for this dish it is highly recommended to choose a strong red, ruby-coloured wine, rich and high in tannins. The flavour of a rare or medium-rare steak will be enhanced by varieties such as: Cabernet Sauvignon or Malbec. The intensity of the wine decreases proportionally to the degree of cooking.

 

Lean cuts go well with varieties such as Pinot Noir. As we better brown the beef steak, its taste gets slightly bitter, so we will choose more sweet Cabernet Sauvignon varieties, such as Coonawarra, Napa Valley or even Bordeaux.

 

No matter what beef dish you cook, a suitable wine can be complementary to beef, but it must be chosen with care and little skill.

 

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