As we all know, beef and wine are very classic table wine pairings. Beef with a rich and rich flavor, combined with equally complex and full-bodied wines, always gives the taste buds endless enjoyment. However, when you're faced with a plate of realistic beef, pairing it with a bottle of wine isn't that simple. The following will tell you that for beef with red wine, you can't just choose the expensive one, but choose the right one.
1. Beef parts are important
Beef flaps and shoulder blades have more diverse flavor elements and need to be paired with moderately flavored red wines such as Merlot or Zinfandel. Rib and loin meats require more complex wines, such as full-bodied Cabernet Sauvignon or Malbec.
2. Consider how beef is cooked
The exterior of the grilled steak is already charred, so it can be contrasted with the flavor of the toasted oak barrel in the wine. Stir-fried beef with Thai beef salad pairs well with Riesling wines, while steak salads can be paired with Sauvignon Blanc wines.
3. Don't forget the flavoring substances
Beef sprinkled with crushed black pepper is more suitable for eating with Syrah(Shiraz), as Syrah wines often have a peppery flavor. However, beef with a heavier spicy flavor should be paired with white wines like Chardonnay, while curry-flavored beef is best served with dry rosé wine.
4. Beef fat to lean ratio is also important
The higher the fat ratio in beef, the richer the taste. For this beef, it must be balanced with a wine that is also strong enough.
5. Good meat with good wine
Be sure to equate the quality of beef with steak. If you are serving with the best beef ribs, you need to pair them with the same high-quality wines. If it is a beef stew with wine, a succulent ordinary wine will do.
6. Fine complex wines should be accompanied by high-grade ingredients with simple preparations
Many of the higher quality Bordeaux wines or California Cabernet Sauvignon are particularly suitable for serving a simple, premium steak.
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