Which wine with Steak? The flavour and texture of the beef can vary greatly depending on the age of the animal, the cut of beef, how long it has been hung for and how it is cooked. The general rule when pairing meat and wine is to match the intensity of the flavours of the meat with the wine.
Steak tartare is a dish and one that has an array of textures and flavours, spicy, touch of sweetness and a high level of umami, the savoury flavour that makes some foods hard to resist. It is important to choose a wine that will not overpower the flavour. I selected a lighter bodied red on this occasion a Pinot Noir from the Languedoc. Alternatively a glass of Champagne or good quality Cava will work just as well.
Meats with more fat and a higher intensity of flavour require a fuller bodied wine with a high level of tannin which will absorb the fattiness of the meat. A barrel aged cabernet sauvignon from Australia or a full bodied Malbec from Argentina.
Young beef will not have such a range of flavours and rich texture as the meat from older animals that has been matured. Consequently the style of red wine you choose to accompany the meat will vary. A Tempranillo from Rioja or a fruity Primitivo from southern Italy will work well.
How do you like your steak cooked? Rare meat will have more blood which will cover the palates os you need a wine with a higher level of tannin and acidity to soak it up. Cabernet Sauvignon is a makes wine that are high in both tannin and acidity. Try an Australian Cabernet Sauvignon or a Bordeaux blend. If you prefer you meat well done a full bodied garnacha will pair well with the caramelised flavour you get when meat is cooked for longer on charcoal.
Hamburgers and red wine make a great pairing. Depending on how the meat is seasoned you will need a medium bodied red with good acidity to cut through the fat and to match with ketchup or barbecue sauce. A mouth filling red blend Cabernet Sauvignon, Merlot or a South African Shiraz will work.
Pairing a wine with a sauce of marinade is important. For example a barbecue sauce has smokey and sweet flavours so I would suggest a fruitier red such as a Shiraz from South Africa or a Garnacha from Calatayud.
A Chimichurri sauce, requires a full bodied red with high acidity to cut through oil and flavour. Try a Carmenere from Chile or good quality Bobal from Valencia.
For a tomato based sauce you need to have a wine with a higher level of acidity to match the acidity in the tomatoes. Italian reds pair well, Sangiovese, Valpolicella or a Mencia from Bierzo which has a notable kick of acidity.
So when it comes to deciding Which Wine with Steak? there are lots of choices and options to experiment with different pairings.
