Red meat, like beef gets red wine, says an old sommelier’s wisdom. But why should we rather choose red wine with meat?
Well, it’s because the umami flavor and high fat content of the meat beautifully balances the tannin in the red wine. Tannins literally cut through the fat in the meat. Umami is the name given to another, fifth quality of our sense of taste, in addition to sweet, sour, salty and bitter. People like to describe them with attributes such as meaty, hearty, tasty and comparatively long-lasting.
WINES WITH BEEF STEAK
When grilling beef develops very special aromas of smoke, tobacco and pepper. Wanted, therefore, are the wines that directly complement these barbecue flavors:
- with smoky notes, peppery tones, tobacco aromas
- with fruity notes of dark berries and fruits, such as blackberries, black cherries, black currants, plums.
- with complex, intense spicy aromas, such as chocolate, cocoa, caramel, cloves, vanilla, allspice, cinnamon and others.
STEAK wines
Wine with steak. This is a wonderful way to enhance the flavors of both your drink and your food. The ideal dry red wine to accompany it has the right balance of animating acidity and pleasant fruit sweetness to harmonize with the salty, fatty, savory butteriness of a steak.
But not all steak is the same. The fat content and seasoning of the meat play an important role in the choice of wine. If you opt for a rib eye steak, also known as entrecote, with its pronounced fat core, then the wine should be less powerful and also quietly have a bit more acidity to balance out the umami flavors. A wine that is too “fat”, for example, from a growing region that is too hot, could overwhelm the palate and ultimately overtax it.
WINES WITH BEEF BRISKET
Beef Brisket wines
Promotional wines
Promotional wines
Beef Brisket, along with Spare Ribs and Pulled Pork, belongs to the “Holy Trinity of Barbecue”.
In this process, the beef brisket is seasoned and traditionally smoked in a barrel smoker for at least 9 hours. Long, gentle cooking over low, indirect heat makes the fatty meat deliciously tender.
When grilling or smocking beef brisket, the choice of wine depends on the type and intensity of seasoning, initially with a dry rub and during cooking with a mop (marinade).
WINES WITH THE BURGER
Burger wines
Hamburger and wine? Does that even go together? We think so. Why should only beer or cola have the accompanying sovereignty?
However, wine pairing with hamburgers can go in a variety of directions, as suggested by the diversity of burger types and ingredients, as well as their preparation. In the following, we will limit ourselves to classic burgers with patties made from ground beef.
As a wine accompaniment here again some of the usual suspects come into question, which already make a good figure to the steak, yes generally to red meat. The more well-done the meat, the more full-bodied and oaky (toasting) the wine may be.
