BBQ - Steak & Co.
WHICH WINE GOES WITH STEAKS and Co.?
English, medium rare or medium? When it comes to the individually preferred cooking level of steaks, there is hardly any doubt. But very well when choosing the perfect wine accompaniment. Because even “red wine with red meat” is not enough. There are definitely potent white wines that are suitable as an accompaniment to a hearty steak.
Grilled or pan-fried food has roasted aromas and can therefore pair well with wines rich in tannins and tannins. The bitter and strong tones play in a league and cancel each other out. This allows the fruity aromas to come to the fore more softly. This also applies to younger wines, among other things.
Grape varieties: Cabernet Sauvignon, Cabernet Franc, Syrah, Sangiovese, Tempranillo, Blaufränkisch, Zweigelt, Malbec
Braised beef rarely stews alone in the pot! Root vegetables and spices, often already together with red wine in the pan for a long time, give off their taste to each other. The meat becomes tender and releases its fat and jelly into the sauce, which becomes richer as a result. Therefore, wines with acidity and fruit go well. The dish seems lighter and the wine "loses" in acidity. The wine should be powerful, but does not have to come up with such density and tannins as with the grilled meat.
Grape varieties: Zweigelt, Blaufränkisch, Pinot Noir and typical grape variety cuvées, Nebbiolo or Sangiovese
Boiled and marinated beef are very different ways of preparing them, but here we come to the white wine companions. Preferably Burgundy varieties that were also stored in wooden barrels and have enough body and strength to match boiled beef & Co. e.g. B. in horseradish sauce. For these dishes, red wines with strong tannins would be too exhausting and simply unsuitable. Often the meat is pickled before cooking and it becomes milder and more tender.