Red wine and beef is a match made in heaven. Which red, however, depends on the cut of beef, the preparation and other flavors in the dish.
Steaks
Grilled:
You'll want something with enough heft, depth of fruit and smoky oak to stand up to all the char and fat. Look for:
- American red Zinfandel
- Cabernet
- Spanish Rioja
- Priorat
Pan-fried:
Go fruitier, jammier and spicier:
- California, Oregon or Washington Merlot
- Australian Shiraz or Cabernet blends
- Argentinean Malbec or Merlot
With sauce:
- For a rich-and-vinegary Béarnaise, American Cabernet is perfect
- With South American-style Chimichurri, go for Chilean or Argentinean Cabernet or Merlot
- With blue cheese and butter, go for a Southern Italian red
Braises
Wine-braised:
Pick a wine similar in flavor to what you're cooking with-you don't need to break the bank on braising wine, but stick to a similar region and grape.
Stock-braised:
Rich, meaty braises like Osso Buco need higher-acidity reds to cut the richness; think of funky, earthy French reds from the Rhone or Loire Valleys, Chianti Classico, Pinot Noir from Oregon or Spanish wines from Penedes.
Roasts
Pretty much anything works well with a roast, especially lighter reds. Try:
- Pinot Noirs from the US
- Burgundy or Rhone-style blends from the US or Australia
Seared
Carpaccio: If you're serving Carpaccio as an appetizer, a full-flavored sparkling rose whets the palate for later courses; or, play to the traditional garnish of Parmesan with a young Barbera.
