Wine pairing for a Beef
Tannins give the red wine a good aging potential and forms an important structure and balance that is suitable for matching red wine with beef.
Taking red wine by itself, it can result to a stringent and rough feel. But as the tannins bound to the proteins, the taste become totally different.
Therefore, a Cabernet Sauvignon with high level of tannic isn’t a good choice before a bite. But if you take a sip after seared filet bite, you’ll get a perfect mouth-watering match.
If serving older vintage, make your dish as simple as it can be. Think of a roasted tenderloin for instance.
Claret, best known as Bordeaux red wine is usually tough, earthy, tannic and complex.
These elements of Claret pairs wonderfully with gamey and robust intensity from grilled beef.
This is especially very true with the aged beef when paired with an old aged Claret.
Read more about Wine Pairing with food
Editor-in-Chief and Wine Writer
Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂
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