Friday, 18 September 2015

You want wine with that steak?

Good advice from Jeff Flowers (Twitter handle: @Bukowsky) on pairing wine with specific steak cuts:
Specific Wines for Specific Cuts of Meat 
If you’re at the wine store and having trouble deciding which specific wine you should pair with your steak, there are a few labels that can help ease your burden.
Well-Marbled Ribeyes — Balance this steak out with a high-tannin wine, such as Mastroberardino’s Taurasi Radici Riserva.
New York Strips — The perfect pairing for this steak is a bold Pinot Noir, such as Lucia Vineyards Gary’s Vineyard “Lucia”.
Filets — Give your senses an aromatic lift by pairing this steak with an elegant Syrah, such as Patrick Jasmin Cote Rotie.
Ribeyes & Strips — A hearty red blend with acidity and dried fruity notes are the perfect complement for these steaks. We’d suggest pairing with any red from Tommaso Bussola.
Steaks with Pepper Crust — The Colonial Estate “Exile” is made with rich fruit characteristics such as watermelon, pomegranate and jam, all of which are a well-balanced combination for steaks made with Diane sauces or pepper crust.
Read the rest of his article here: How to Pair Wine With Steak 


If you are in Ontario and don't have the wines listed above readily available, here are some SukasaStyle recommended options to consider:


Well-Marbled Ribeyes
Taurasi Red 2008 VINTAGES#: 418707 - $44.95 for a 750 ml bottle.





New York Strips

La Crema Pinot Noir 2013 VINTAGES#: 58024  - $45.95 for a 750 ml bottle.







Filets

Burrowing Owl Syrah 2011 VINTAGES#: 73072 - $39.95 for a 750 ml bottle.





Ribeyes and strips

Caparzo Brunello di Montalcino 2008 VINTAGES#: 579094 - $44.95 for a 750 ml bottle.







Steaks with pepper crusts

Ridge Lytton Springs 2012 VINTAGES#: 982413 - $52.95 for a 750 ml bottle












Please remember to trust your own palate. These are merely suggestions for the various cuts; we have leaned towards the full bodied end of the robust red spectrum as we feel these varietals and blends pair best with the cuts of meat described above.


Salut! 

No comments:

Post a Comment