Grilled
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General InformationSteak is a meat packed with protein and fats. You need a wine that will balance the steak's protein with tannins, cut the steak's fat with acids and/or match the steak's richness with higher alcohol content. For this you will want a wine that has a full body, something that has pucker with tannins but makes your mouth water with acidity, with deep bold fruit flavours like currents and berries to keep up to the full flavour of the steak.
Steak is a whole lot of protein and fat. The high tannins found in a full bodied, red wine bind to these proteins and fats and soften them. This will make the fat texture appear less oily and thick on the palate. The proteins and fats in the steak will, during this binding process, mollify the tannins of the wine, reducing their astringent, puckering effect referred to as softening the tannins. Acidic and alcohol driven full wines will also cut the fat, standing out in contrast to the heaviness of the food as refreshing. This effect prevents a flabby, bland taste in the wine. Acids give you that mouth watering sensation which will come in handy when chewing your steak. You will need bold fruit flavours rather than subtle and soft, so that they come out over the steak flavours. For a well done steak with char and smokiness, an oaked wine giving the addition of vanilla and spices and smokiness. The wine’s acids create a mouthwatering wake-up call for the taste buds so they are ready to tackle the tastes and textures of the steak. The wine's tannins combined with the beef’s proteins creates a lush flavourful taste while the beef’s protein and fat softens up the wine’s mouth-drying tannins, setting up the tongue for the wine’s fruit and berries and forest flavours to complement the smoky, meaty flavours of the steak. When the Steak is seasoned with pepper and spicier herbs, one might lean more towards a Red that compliments this. The rule of common flavours comes in here. Look for wines with peppery notes. When pairing wine with a steak submerged in BBQ sauce think big, full bodied with plenty of fruit extracts and larger alcohol content as well as bold and assertive forward fruit flavors, spice, pepper and a good acidity. The wine should be smooth and delicious and easy to drink. In another word, it should be gulpable When it comes to filet mignon steak, keep in mind that filet's flavors are more delicate, which many site as less flavourful. Your wine will need to reflect this with equally delicate flavours, lighter tannins and acids and alcohol. Look to older vintage wines which tend to mellow out in regards to tannins and flavour or turn to a lighter bodied red wine. In Depth PairingBASIC:
Cabernet Sauvignon is a classic favourite choice with grilled or BBQ steaks. Its full body, higher alcohol content, firm tannins and acidity with its consistent bold black currants and dark berry flavours make it a perfect match for a steak. For a softer, more fresh fruit presenting wine a Merlot would fit well. If you are looking for more jammy fruits with slight spice and higher tannins and acids look to Malbec. If red berries and high tannins are your flavour, try a Priorat. The Cabernet Franc which is full of steak-friendly flavours. Meat that is charred and just off the grill goes great with the firm tannins you find in most Cabernet Franc wines. A Hermitage and Red Bordeaux are blend wines that bring many of these wines together. For something moving away from the fruit forward presentation and towards the savory, smokier touch of leather and tobacco turn to a Spanish Rioja. If you desire a white wine with your steak, consider a Californian Chardonnay which will bring out the smoky aromas of your steak. PEPPERED: If the steak is flavoured with peppery notes try a Syrah/Shiraz or a Zinfandel which are both spicier reds producing peppery notes that pair nicely with peppery smoky red meats. Zinfandel is a bold red wine that really compliments the meaty, smoky flavours of a steak. This varietal’s black pepper spice, acidity and ripe tannins balance the fat and brings the texture of a steak. Shiraz offers its consumer the bolder fruit flavours with mellow tannins and a softer-fuller body. For more mineral and earth tones turn to its European Syrah side. If you prefer a white wine with your peppery steak, a lightly Oaked Chardonnay would be a good choice. BBQ SAUCE CENTERED: For a heavy BBQ sauce Zinfandel’s big, bold fruitiness is a choice for pairing. But if your sauce is heavily spiced, it could compete with this juicy wine and in cases like this, the best spicy sauce/wine combination is often Merlot, because of its characteristic fruit-forward flavor profile. Merlot will support the spice and not aggravate it. Another suggestion would be a Chianti, which moves towards the more savory and mineral flavours. With high tannins and acidity, it pairs well with the high acidity of a BBQ sauce. FILET MIGNON/PRIME RIB STEAK: For fillet Mingnon you need to match the delicacy of flavour. Pinot Noir can show a rich silkiness that might compliment the soft texture of the fillet. Look for cherry, strawberry and smoky earth tones. Merlot is another suggestion for its softness and firm tannins. Prime Rib steak pairs best with a Shiraz or Syrah. Wines under these names bring bold berries and nice supply of peppery spice. They are the same berry, one from Europe, one from the new world. Shiraz, from the new world, tends to have its fruit flavuors in the forefront while Syrah tend to have more prominent hints of earthy and mineral flavours. Never forget about the Rosé option. Look to a deeper coloured Rose, like a Blush wine, which will offer stronger more intense fruitiness and can be served chilled in the summer BBQ heat. |
Beef
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General InformationThere are two aspects you want to look at when pairing a wine with a burger. First you want to look at what pairs well with the beef patty, but second you want to look at what pairs well with your choice in burger toppings. A ground beef patty brings with it protein, fat and more earthy and herbaceous qualities in the beef and its seasoning. Toppings can fall into categories such as acidic, earthy, creamy and fatty, or sweet.
The high amount of proteins and fats found in that beef patty pair best with a wine higher in tannins. This is because tannins in wine tend to bind to animal protein and fat and soften them. This will make the fat texture appear less oily and thick on the palate. The proteins and fats in the burger will, during this binding process, mollify the tannins of the wine, reducing their astringent, puckering effect referred to as softening the tannins. Acidic and alcohol driven full wines will also cut the fat, standing out in contrast to the heaviness of the food as refreshing. This effect prevents a flabby, bland taste in the wine. Acids give you that mouth watering sensation which will come in handy when preparing to take a bite out of that burger. You will need bold fruit flavours rather than subtle and soft, so that they come out over the big flavours of that burger. You want to find earth and grassier, herbaceous notes in a wine to compliment this quality of the meat. Oaking often gives your wine the illusion of smokiness which goes well with a BBQ meat and European based wines are known for providing more earthen flavours in a wine. Many choices in classic burger topping are acid based such as the likes of mustard, ketchup, relish, bbq sauce, pickles and tomatoes. For these toppings think of matching acids with acids. You want a wine higher in acids to match these acidic toppings so that they compliment each other. Other times we often choose sweet toppings such as caramelized onions, taryaki sauce and sweeter bbq sauces. For these we might turn to matching sweet flavoured toppings with sweeter tasting wines. Cut the fats and soften the proteins in bacon or cheese with tannins. In Depth PairingCLASSIC AND PLAIN:
Three classic wines to enjoy with a burger are a Malbec, Shiraz/Syrah and Zinfandel. Malbec wines are known for there intensity. They have higher tannins, higher acidity, higher alcohol, jammier fruit flavours as well as smoky and pepper spicy features, a perfect match for any burger. Shiraz/Syrah wines, similar to Malbec with their reliable smoky nature accompanied by peppery spice notes, have more fresh fruity flavours and also carry an earthy tone to accompany your burger. A full bodied Zinfandel's fruits are often jammier, bold and Zinfandel wines have good tannins and can provide the accompaniment of the spice a Zinfandel is known for. Cru Beaujolais is a favourite light red wine pairing with a burger. It provides a healthy supply of fruit flavours with earthy elements. For a white wine turn to a Chardonnay that still retains some acidic roots and yet has a creamier quality. RICHER TOPPINGS: for richer toppings on your burger, such as cheese, bacon, mayonnaise, or a burger with lots of butter aspects such as sautee mushrooms and onions turn to a Barolo which is high in tannins and acidity to curb the fats and carries hints of earthen truffle and chocolate that will pair well with those sautee mushrooms.Petite Sirah is known for its extreme chewy tannins and high acids as well as deep, dark and rich berries and its pepper and smoky meat and tar notes. All of these aspects make for a great accompaniment with your greasier variety burger. SALTY SAVOR: For a savory salt driven burger, again your bacon, mustard, mayonnaise, and dill pickles, you might look towards a wine with lower tannins and higher acids, typically medium bodied or light bodied in nature. Turn to a cheaper Pinot Noir or a Barbera. For a spicier combination, choose the Zinfandel or Malbec. If white is your choosing, a creamier Chardonnay might be you best shot. ACIDIC AND CRISP TOPPINGS: For burgers smothered in acidic toppings, ketchup, relish, pickle and tomatoes, you want to play more on the higher acids and lower tannin side. This is where it is safer to play with a white wine. Chardonnays are always burger friendly, a Sauvignon Blanc or round Pinot Gris will go well as well. |
Refer to the below for more info:
Serious Eats @ drinks.seriouseats.com
Sommelier Scribbler @ sommelierscribbler.com
Anti Wine Snob @ antiwinesnob.com
Serious Eats @ drinks.seriouseats.com
Sommelier Scribbler @ sommelierscribbler.com
Anti Wine Snob @ antiwinesnob.com