What Wine Goes With Beef Stew
Whether its grilled, stewed, roasted, meatballed, or a flame-grilled patty, look no further for vino inspiration when eating the world's favorite red meat.
"Steak" is many a food lover'southward favorite word, and this flavorful meat has so much potential when it comes to wine pairings. Whether y'all're throwing a ribeye on the grill, slow-cooking boeuf bourguignon, or whipping upwards your favorite meatballs, my pairing guide will show you sensational pairings for this succulent meat.
Grilled Steak
The key to picking a listen-blowing pairing for grilled steaks starts with the tannins: you need a vino with a tough enough tannin base to stand to the meat's juicy, intense grilled flavor.
About steaks have a traditional salt and pepper seasoning, so that'south where we're going to showtime. Remember pepper and lots of it, throw in some herbaceous elements (basil, fennel, tarragon) and at present you're talking. Seek out a peppery Australian Shiraz, Californian Syrah, or if you lot desire to "parlez-vous français", get your easily on a Châteauneuf-du-Pape.
Burgers
Ah, the legendary hamburger—a triumphant creation presents a plethora of flavor combinations. Deport in mind, your pairing volition rely on the topping combinations yous employ. Earlier you choice a wine, decide: spicy pepper jack, mature cheddar, or salty halloumi? Pickle savour, grilled onions, or a big slab of tomato?
If there'south a lot of spice going on, I suggest a Mourvèdre Rosé to put the burn down out nonetheless retain a complication of flavors. If it'southward cheddar and a field full of greens to pretend you lot're existence salubrious, a Côtes du Rhone or lighter Merlot will to the trick.
I suggest you endeavor my ideal burger, a big, juicy delight blimp with halloumi, BBQ sauce, and grilled onions. With toppings that bold, y'all wine should exist, too. Think Syrah, Malbec, Zinfandel, or Cabernet Sauvignon to match the enticingly sugariness flavors of the BBQ sauce and onions.
Beefiness Stews
Slow-cooked beef comes in many forms, simply whether it's a French beefiness bourguignon or a traditional braised stew, one matter never changes. These dishes simply scream out for full-bodied reds. We're talking well-structured Bordeaux wines from St. Emilion, circuitous Burgundies, Australian Shiraz, or top-quality Rhône reds.
Beef Meatballs or Spaghetti Bolognese
When it comes to Italian food, my suggestion is to stick with that country for the vino pairing, besides. Nosotros're talking about a nation that has built its reputation as one of the globe'southward most food-loving country of centuries. Pairing great food with great wine is something Italians do very well, indeed.
When you're using Italian herbs such as oregano, basil, and thyme pour a rich Chianti, a Bombino Negro, or fifty-fifty a Barbera.
Roast Beef
Where do I even starting time? Roast beef is undeniably my favorite beefiness dish to pair with food considering of the incredibly rich flavors of meat and gravy. I strongly believe a skillful quality beef roast should be paired the equivalent in wine. Don't be afraid to whip out something nice that you've been saving or splash out on something special—you won't regret it.
The central points here are ensuring you find something that is well-structured, mature, complex, and bold. My staple is to go for a 5-10-year-old California Cabernet Sauvignon, but an Australian Cab/Shiraz alloy will do the trick, too. If a European vino tickles your fancy, seek out a vii-ten-year Old Vine Barbera or a complex Grenache. My gut tells me that age is the key here; you desire something that has had time to mature.
Bonus tip: Staying true to my English roots in Yorkshire, seek out a recipe for Yorkshire puddings to mop up any excess gravy; it goes down an absolute care for with that glass of wine.
Beef Stroganoff
This is some other of my favorite dishes, the basis of which is a rich, creamy sauce oozing with flavor. There are different styles of stroganoff (using cream, sour cream, or even Greek yogurt for a lighter touch on) and it's important to pair based on the richness of the dish.
For a lighter stroganoff that doesn't use cream, I recommend searching for a Barolo or a structured Rioja. If it'due south i of those super-flossy mushroom and beef stroganoffs, the key is choosing something extremely full-bodied. Think of a complex Californian Zinfandel or a Primitivo from the very southern tip of Italia like Puglia. Other choices could include a Châteauneuf-du-Pape or a Valpolicella.
Want to learn even more about perfect food and wine pairings? Check out my cheat sheet for seafood and vino.
Source: https://www.vivino.com/wine-news/food-pairing/beef
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