When choosing wine to go with beef, take into consideration the sauces, seasonings and cooking methods used to prepare the dish.
Instructions
1. Consider the strength of the flavors and aromas in the dish. Pair powerful flavors and aromas with a powerful wine. If the flavors are more delicate, choose a wine with more finesse.
2. Pair full-flavored dishes such as steak au poivre with a wine that has lots of black pepper aromas and flavors. The best are made with grenache, especially those from the Gigondas region of France's Rhone Valley, Chateauneuf du Pape and Spain's Rioja.
3. For a delicate beef carpaccio or steak tartare, choose wines with subtle red-meat aromas, such as cabernet sauvignons and merlots. Wines from the Napa Valley floor and Bordeaux exemplify this style.
4. For "beefy" dishes such as grilled steak, choose intense, smoky wines, such as Barolo or Barbaresco. Big, tarry cabernet sauvignons from the Napa Valley and mountains can also stand up to a juicy steak.
5. Choose a less complex wine to go with s complex sauce. You don't want your wine to compete with your sauce, and vice versa.
6. For hearty beef stews with heavy spices and herbs, pick spicy syrah-based wines from the Rhone regions of Hermitage and Cote Rotie or California's central coast.
Tags: wine with, cabernet sauvignons, dishes such, flavors aromas, from Napa, from Napa Valley
