Red Wine With Steak
Red Wine With Steak: There is a reason why Red Wine and Steak never seem to come together. Ginger and garlic don't mix well, nor do bananas and rice. Yin and yang. Ketchup and eggs (hey, don't judge). Some pairing just plain seem to fit like glove mates perfectly. But more than just matching noses, matching flavors, or matching looks, they have to complement each other's inherent delicate flavors and textures. Cabernet Sauvignon, for instance, pairs beautifully with delicate flavors like lemon, apple and peach; but when paired with very light meats like white fish, it loses some of its boldness and balance (because it loses some of its body and brilliance). This is why some Cabernet sauvignons are best paired with light meats, and lighter dishes like white fish; while others (for example, Merlot) are better enjoyed when paired with medium to medium-rare steaks (which is not to say it is good any way but that it is better suited to medium-rare steak). In a similar vein, a good wine and a good steak do not make for a good wine and a bad steak. While a bad wine can be disappointing if you have been looking for that perfect dinner, and a bad steak can be quite tough to eat if you've overindulged, a good wine with a good cut of meat can be a great way to combine the two to create a satisfying meal.
Pair the Cut With The Wine
Pairing the right wine with the right cut of meat is a fundamental of good food pairing. A good wine with a good steak will usually outshine a bad one, as long as it is matched correctly. The same goes for the white wine and a red wine; if you put together something as dynamic as a red wine and simply white wine, you will probably end up with something extraordinary. Of course, flavors are more important than colors in pairing wines, and a combination of red and white wines can lead to a delicious meal or an unforgettable appetizer. However, the dominant flavors should always be butter, cream and cheese. If a red wine and white wine are paired, then it is wise to use buttery flavors (without being too heavy) and smooth, mellow flavors. Chefs often like to experiment with combinations of sauces. Some of these include balsamic, curry, barbecue and wine-soy sauce. The key to successful pairing of these sauces is balance. Each component should enhance the other without overwhelming the other. If you do not have a fondness for sauces, consider using something altogether different to create interesting combinations. When it comes to pairing red wine and steak, it can be tricky because of the contrasting flavors involved. A well-designed pairing will take into consideration the subtleties of each component, while also balancing the flavors to appeal to your palate. You may have trouble finding the right combination, but this is the only way to truly find success in your dining adventures. If you would like to try a red wine with steak that is not too heavy, then I would recommend pairing it with a sweet, mild-flavored sauce like a coupe with grilled chicken or baked potatoes. Cabernet Sauvignon is a perfect match for this type of food because it is soft in its flavor.
Pinot Noir and Merlot
Another excellent choice would be pinot noir, which is slightly more powerful than Merlot but not as bitter. It pairs well with a creamy sauce like a roux with duck or lamb. While most people think of Merlot when they hear of red wine and steak, I would also recommend trying a white wine with steak. There are some really good white wines out there, especially if you pair them with a bold, sharp, or salty taste. If you want to try something with a lighter flavor, then I would recommend going with a wheat varietal like Chardonnay. It has a subtle, clean flavor that pairs well with a variety of foods. A nice compliment to this type of meal would be the cheese and cracker crumb cake, especially if you enjoy a sweet dessert. It works well with a sweet sauce like a custard or cheesecake, and it works well with an American dessert like ice cream.