Which 2 wines would you recommend for Beef Dinner?!
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Answers:
A Cabernet Sauvignon and a Merlot would be the best choices for most Beef dinners !.!.!.!.!.!.!. = )Www@FoodAQ@Com
Consider the strength of the flavors and aromas in the dish!. Pair powerful flavors and aromas with a powerful wine!. If the flavors are more delicate, choose a wine with more finesse!.
Pair full-flavored dishes such as steak au poivre with a wine that has lots of black pepper aromas and flavors!. The best are made with grenache, especially those from the Gigondas region of France's Rhone Valley, Chateauneuf du Pape and Spain's Rioja!.
For a delicate beef carpaccio or steak tartare, choose wines with subtle red-meat aromas, such as cabernet sauvignons and merlots!. Wines from the Napa Valley floor and Bordeaux exemplify this style!.
For "beefy" dishes such as grilled steak, choose intense, smoky wines, such as Barolo or Barbaresco!. Big, tarry cabernet sauvignons from the Napa Valley and mountains can also stand up to a juicy steak!.
Choose a less complex wine to go with s complex sauce!. You don't want your wine to compete with your sauce, and vice versa!.
For hearty beef stews with heavy spices and herbs, pick spicy syrah-based wines from the Rhone regions of Hermitage and Cote Rotie or California's central coast!.Www@FoodAQ@Com
Pair full-flavored dishes such as steak au poivre with a wine that has lots of black pepper aromas and flavors!. The best are made with grenache, especially those from the Gigondas region of France's Rhone Valley, Chateauneuf du Pape and Spain's Rioja!.
For a delicate beef carpaccio or steak tartare, choose wines with subtle red-meat aromas, such as cabernet sauvignons and merlots!. Wines from the Napa Valley floor and Bordeaux exemplify this style!.
For "beefy" dishes such as grilled steak, choose intense, smoky wines, such as Barolo or Barbaresco!. Big, tarry cabernet sauvignons from the Napa Valley and mountains can also stand up to a juicy steak!.
Choose a less complex wine to go with s complex sauce!. You don't want your wine to compete with your sauce, and vice versa!.
For hearty beef stews with heavy spices and herbs, pick spicy syrah-based wines from the Rhone regions of Hermitage and Cote Rotie or California's central coast!.Www@FoodAQ@Com
Like Gabby said, this is very complex and pretty much will depend on the type of beef that will be served!. On top of that, it also depends on the wine drinking experience of the people involved!.
The first suggestion any experienced wine drinker will recommend is for you to drink whatever that you like!. There is nothing worse than drinking something you hate!.
Having said that, you should take consideration from what everyone said, especially those who are very detailed on that they like!. Those who give such recommendation are those who are more experienced in pairing food-wine, and you might be better off taking their suggestions at this point!. Once you have good experience, you can make your own pairing!.
Personally, my suggestions are as follows:
1) Californian Cabernet or Merlot - I would pick one or the other of the above!. These wines are very similar in quality - both big bold wines which will complement with the beef!. What I like about the Californian Cab/Merlot is that they have good tannin, good structure and complexity, and will not overpower or be overpowered by the beef!. If you want to go cheaper, a nice $20-30 bottle wine will do - Robert Mondavi Napa, Markham, Frank's Family, Charles Krug, BV!. If you can go higher, I would choose more rare but more versatile wines - Pride Cabernet, Paloma Merlot, Duckhorn Merlot, Revana Cabernet!.
2) The other wine I would pick would be either light or spicy!.
a) Light wine would consist pretty much of Pinot Noir!. I really like Oregon Pinot Noir, but there are a few Californian Pinot is also nice!. Pinot Noir is lighter and will go with beef which are either not too greasy or too heavy!. In addition, Pinot Noir has the advantage of having bigger fruit and less tannin and alcohol, allowing someone who are not so used to big wines to enjoy!. For lower price at $20's, Benton Lane, Siduri, V!. Sattui, and Robert Mondavi Napa are all wonderful!. For higher price, I would recommend Pennar Ashe from Oregon and Hartfort Court are hard to beat!. You can also consider Burgundy, which is Pinor Noir based but require a few years of aging!.
b) If you want something spicy, I would highly recommend Syrah or Petit Syrah!. Australia makes excellent budgeted Syrah, which is nice peppery and spicy!. I would avoid such as Yellow Tail, but personally I really Marquis Phillips, which is nice and cheap!. As for French, Rhone make some excellent GSM - Grenache/Syrah/Mouvedere!. I also like some Californian Syrah, especially DuMol and Pride!. As for Petit Syrah, I would go with Californian - I really like Titus Petit Syrah!. Robert Foley also make some awesome Petit Syrah!.
Cheers!Www@FoodAQ@Com
The first suggestion any experienced wine drinker will recommend is for you to drink whatever that you like!. There is nothing worse than drinking something you hate!.
Having said that, you should take consideration from what everyone said, especially those who are very detailed on that they like!. Those who give such recommendation are those who are more experienced in pairing food-wine, and you might be better off taking their suggestions at this point!. Once you have good experience, you can make your own pairing!.
Personally, my suggestions are as follows:
1) Californian Cabernet or Merlot - I would pick one or the other of the above!. These wines are very similar in quality - both big bold wines which will complement with the beef!. What I like about the Californian Cab/Merlot is that they have good tannin, good structure and complexity, and will not overpower or be overpowered by the beef!. If you want to go cheaper, a nice $20-30 bottle wine will do - Robert Mondavi Napa, Markham, Frank's Family, Charles Krug, BV!. If you can go higher, I would choose more rare but more versatile wines - Pride Cabernet, Paloma Merlot, Duckhorn Merlot, Revana Cabernet!.
2) The other wine I would pick would be either light or spicy!.
a) Light wine would consist pretty much of Pinot Noir!. I really like Oregon Pinot Noir, but there are a few Californian Pinot is also nice!. Pinot Noir is lighter and will go with beef which are either not too greasy or too heavy!. In addition, Pinot Noir has the advantage of having bigger fruit and less tannin and alcohol, allowing someone who are not so used to big wines to enjoy!. For lower price at $20's, Benton Lane, Siduri, V!. Sattui, and Robert Mondavi Napa are all wonderful!. For higher price, I would recommend Pennar Ashe from Oregon and Hartfort Court are hard to beat!. You can also consider Burgundy, which is Pinor Noir based but require a few years of aging!.
b) If you want something spicy, I would highly recommend Syrah or Petit Syrah!. Australia makes excellent budgeted Syrah, which is nice peppery and spicy!. I would avoid such as Yellow Tail, but personally I really Marquis Phillips, which is nice and cheap!. As for French, Rhone make some excellent GSM - Grenache/Syrah/Mouvedere!. I also like some Californian Syrah, especially DuMol and Pride!. As for Petit Syrah, I would go with Californian - I really like Titus Petit Syrah!. Robert Foley also make some awesome Petit Syrah!.
Cheers!Www@FoodAQ@Com
Definately red although I don't conform and will drink white if I feel like it!. I adore red wine and would love for you to try my favourite!. It's called Yarra Yering and is the most full bodied red I've ever had!. The Shiraz is to good for words!.
If you try it, please let me know!.
http://www!.bbr!.com/producer-93-yarra-yer!.!.!.
Another would be Ernest & Julio Gallo!. Very reasonable price for a stunning wine!.Www@FoodAQ@Com
If you try it, please let me know!.
http://www!.bbr!.com/producer-93-yarra-yer!.!.!.
Another would be Ernest & Julio Gallo!. Very reasonable price for a stunning wine!.Www@FoodAQ@Com
Beef normally goes well with red wine!.
http://www!.recipetreasurebox!.com/Www@FoodAQ@Com
http://www!.recipetreasurebox!.com/Www@FoodAQ@Com
A Merlot is nice, but my absolute favorite with most beef dishes is a full-bodies Pinot Noir!.Www@FoodAQ@Com
I would recommend either a Merlot or a Cabernet Sauvignon, perhaps a Shiraz!.Www@FoodAQ@Com
Definately Merlot www!.drinkwine!.com/wine_guide/varietals/m!.!.!.Www@FoodAQ@Com
ZimaWww@FoodAQ@Com
MerlotWww@FoodAQ@Com
merlot and carbenetWww@FoodAQ@Com
Merlot or ShirazWww@FoodAQ@Com