The combination of wine and beef can be regarded as the most common combination of table wine, and it is also an indispensable pair.
When faced with beef made from different parts and cooking methods, we can pair different wines and feel the changes between the lips and teeth, making this feast more vivid and interesting!
The rule of pairing with beef is to choose dry red wines – leaner beef paired with lighter red wines, while fatter beef pairs with high tannins.
A guide to full-bull collocation
Sirloin Sirloin
Sirloin is the meat on the outer spine of the cattle, containing a certain amount of fat oil, and the extension of the meat is a circle of white tendons, and the overall taste is tough and chewy. The meat in this area is perfect for grilling and can also be fried in the oven or pan.
Pairing with wine ·
- Tempranillo in Spain: Recommended Aged Rioja Reserva
- Montepulciano d'Abruzzo, Italy
- Syrah in France
Beef ridge can be cooked in many ways and can also be paired with different seasonings, so when pairing wines, our goal is to choose a type of wine that can be flexibly paired.
Eye flesh Ribeye
Eye meat is a relatively high-grade part of beef. Meat selected from between the seventh and tenth ribs of the back of the cow, this meat is shaped like an eye, so it is called eye meat. The flesh of the eye is delicate and tender, with a high fat content, showing a marbling pattern, and when roasted, the fat is full of flavor and juicy taste.
- Cabernet Sauvignon
-Sonoma / Zinfandel of Napa
- Amarone della Valpolicella/Valpolicella Superiore Ripasso, Italy
The higher fat content makes beef full of butter and grease aromas, so pairing it with high tannins can balance the greasy feeling caused by fat and enhance the fruitiness in the wine.
Porterhouse & T-Bone
T-bone steak is located in the waist of the cow, composed of filip and sirloin, and it is often said that "one steak has two flavors" is said to be it. T-bones can be subdivided into T-bone and Porterhouse steaks.
According to the USDA, the diameter of the filet steak (from the bone to the edge of the filet) in porterhouse needs to reach more than 3.2cm. The filet diameter of the T-bone needs to be between 1.3 cm and 3.2 cm. The remaining filers with a diameter of < 1.3 cm are called bony sirloids.
- Nebbiolo, Italy: Barolo
- Aglianico in Italy
- Xinomavro in Greece
Choosing a full-bodied, delicious wine complements the combination of two different flavors of beef.
Filet Filet
Filet steak, also known as beef tenderloin, loin meat, is the most tender part of beef, most of which is low in fat. Usually paired with sauces, salt and pepper can also be used as simple seasonings.
- Merlot or a red wine blend containing Merlot
- Touriga Nacional, a Portuguese domestic producer
- Mencía in Spain
Compared to other parts of the cow, the flavor of filet is relatively light. At this time, when pairing wines, you should follow the principle of complementarity, and avoid using excessive wine to cover up the taste of beef.
Loin Strip
This is a popular part because it is at the waist and tends to have more connective tissue, but the flesh is tender and delicious. Before cooking in a cast iron pot, remember to salt it and grease it!
- Blaufränkisch in Austria or Germany
- GSM blend from the Rhône Valley, France
- Bordeaux blend in South Africa
When paired with wine, we should pay attention to the complementarity of meat and wine and the balance of grease. Therefore, you can choose wines with strong fruity taste, good acidity and a certain tannin.
Rump
The muscle fibers in this area are coarser and the fat content is low. Suitable for vertical meat fiber shreds or slices, marinated for filling or stir-frying.
- Mourvedre
- Carménère: A classic pairing of beef tarts
-DOLCETTO: Ideal to accompany marinated steaks
Usually, we marinate and then cook it. What needs to be noted at this time is the combination of sauce and wine.
Belly & Waist Flank & Skirt
Although the beef is different, the way it is cooked is basically the same. They are more suitable for marinating and then used to make Mexican teppanyaki, sautéed beef or shabu-shabu.
It should be noted that the beef in these two parts should not be cooked for too long, otherwise the meat will become harder and difficult to chew.
Sangiovese: Such as Chianti Classico.
-Cabernet Franc
- Grenache
When pairing wines, pay attention to echoing the aromatic meat flavor.
Forebress Brisket
This part has the characteristics of high protein content, muscle fiber and low fat content; at the same time, one side is fat, the other is lean meat, which also makes Brisket have both eye meat and will not be too lean like beef rump.
- Sagrantino
- Petite Sirah
-Australian Shiraz
In the United States, beef breast meat is generally used in whole pieces for cooking. After marinating, place in the oven or bake over a charcoal fire for a long time to allow the whole piece of meat to become tender. In Texas, USA, barbecue beef breast meat is a very famous dish, after grilling and then using smoke to make the meat more flavorful, then the need for wine to supplement and enhance the smoky taste.
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