How to pair wine with
different cuts of meat The perfect pair
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Wine enthusiasts insist that
nothing can make a meal
more flavorful than a good
wine. A great pairing of wine
and food can make for a memorable
meal that people can
savor long after the last dish
has made its way into the
dishwasher.
It’s easy for novice wine
drinkers to become intimidated
when tasked with
pairing wines. That’s
especially the case
when pairing wine
with meat. No two
cuts of meat are the
same, which means a
wine that pairs well
with one cut may not
pair as well with another.
The wine experts
at Wine Folly note
that leaner cuts of
meat tend to pair
well with lighter
wines. For fans of
richer, fattier cuts
of meat, high tannin wines
can cut through the fat and
make for a flavorful pairing.
If that isn’t specific enough to
make pairing wine and meat
less confusing, individuals
can consider these pairing
suggestions for popular cuts
of meat.
Filet mignon
Filet mignon is among the
most popular and expensive
cuts of meat. The cost of filet
mignon can make pairing it
with wine even more intimidating.
Wine Folly recommends
pairing filet mignon
with a Merlot or Merlot-based
red blend, a Touriga
Nacional or a
Mencía. Each of
these wines capably
complements the
subtle flavor of filet
mignon and brings
out its natural flavor.
New York strip
steak
New York strip
steak, sometimes
referred to as shell
steak or Kansas City
strip, should come
out tender when
cooked correctly.
The meat experts at Massachusetts
based Butcher Boy
Market note that a Cabernet
Sauvignon-New York strip
pairing is a classic combination.
Though red wines are
often the recommended pairing
with meat, Butcher Boy
Market notes that white wine,
and champagne in particular,
pairs well with New York strip
steak. Wine Folly also notes
that reds like Blaufränkish,
an Austrian red, and a blend
of Grenache Syrah Mourvèdre
(GSM) also pair very
well with New York strips.
Rib-eye
An especially flavorful cut
of steak, the rib-eye is favored
by people who like a big cut of
meat. Wine Folly notes that a
Sonoma or Napa Valley Zinfandel
pairs very well with
grilled ribeyes. High tannin
wines can cut through the
fat of ribeyes, but Wine Folly
also notes that wines such as
an Amarone della Valpolicella
or Valpolicella Superiore Ripasso
that have a strong fruit
flavor can pair well because
they contrast the natural flavor
of the ribeye.
Sirloin
Sirloin is a leaner cut of
meat that can still taste great
when grilled. Wine Folly recommends
a range of reds and
cooks can choose one based
on how they’re seasoning the
meat or which sauce they’re
using. For example, a French
Syrah pairs well with butter
sauces. Wine Folly also notes
that Spanish Tempranillo or
Montepulciano d’Abruzzo
pair well with sirloin.
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It’s easy for novice wine drinkers to become intimidated
when tasked with pairing wines. That’s especially the case
when pairing wine with meat. No two cuts of meat are the
same, which means a wine that pairs well with one cut may
not pair as well with another.
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