The Best Wine to Drink With Beef and Steak
The residents of Pattaya are fortunate to have some great restaurants that serve steak and one of the best steakhouses in Pattaya is La Costa by L’ Italiano
. La Costa serve classic beef cuts and know how to serve their steaks cooked to perfection
as ordered by their patrons.
The choice what to drink with steak seems fairly obvious as red wine fits the bill, but there are several types of beef dishes
that a little more imagination can be used. La Costa has a comprehensive wine cellar to produce the best wine and steak pairings, and in this blog we have some suggestions.
Often big red wines with plenty of fruit and alcohol are served up with steak, but also wines that have some new oak character are also great accompaniments to the strong beefy taste.
Hailed as the king of red wines, Cabernet Sauvignon is the best choice when pairing wine with steak. Steak not only has a very strong beef flavour but it is added to by many other characteristics from the cooking and marinades which impart smoke, sauce, pepper and charring.
This all calls for a full-bodied wine, and the fruit tastes and powerful flavours of Cabernet can stand up to most steaks. The tannins in Cabernet Sauvignon and the high alcohol content cut through the fatty deposits in steak, which makes the wine less bitter and smoother.
Zinfandel is less robust than Cabernet Sauvignon and has moderate tannins, but it also has high acidity, which makes it great for steaks with plenty of fat such as ribeye, T-Bone and Porterhouse.
The wine is less refined than its big brother, but this suits rustic and grilled food such as a good char-grilled steak. The wine is rich on the pallet and has a level of spiciness which pairs it beautifully with beef.
The number one red wine of Argentina is definitely very steak friendly, hardly surprising considering the amount of beef the Argentians eat. Malbec is really versatile and very food friendly indeed.
New World Malbecs are ideal with steak, Chile and Argentina produce some excellent vintages that have a young brightness about them that cuts through any fat.
Red Bordeaux, which is a Blend of Cabernet and Merlot was commonly known as Claret and the wine has moderate tannins but plenty of acidity. They differ from Californian red wines in that they are not as rich. Red Bordeaux is superb with savory flavourings, and things like herbs, a good Haut-Medoc or Graves will suit your steak admirably.
Try experimenting with your steak and wine pairings, some steaks are not as fatty or do not have a particularly strong meaty flavour. In these cases a less robust wine can be ideal, even a Rose Zinfandel with strong fruit flavours could be considered.
The main point is to enjoy the steak and wine combination, do not have a wine forced on you because the waiter says it is the right thing to drink whilst eating steak. You are not dining for ettique’s sake or for the waiter’s benefit, you are dining for enjoyment.