In today’s Farm fare post we look at pairing red wine and red meat. Steak and red wine go well together because the flavours complement each other to form a whole new tasting experience. As a general rule, the leaner the red meat you are matching, the lighter the red wine you can use. When using a more fatty steak, pair it with a bolder red wine.
Lean steaks with wine
When pairing wines with leaner cuts, look for light or medium-bodied red wines. These wines should have slightly higher acidity that will cut through the texture of the lean meat. Lighter red wines pair especially well with leaner cuts that are served closer to the raw form.
Examples of steak: Eye of round steak, sirloin tip side steak, top sirloin
Examples of wine: Cabernet Sauvignon or Merlot
Fatty steaks with wine
Fatty meats work great with bold red wines that have high tannin. The tannin is an astringent which works as a palate cleanser to ’scrape’ the fattiness from the inside of the mouth.
Examples of steak: Filet mignon, porterhouse steak, skirt steak, T-bone steak, ribeye steak
Examples of wine: Shiraz or Cabernet
Give the examples above a try at your next braai or dinner party for an extra touch of class. –Ursula Human, Farm fare