WINE PAIRINGS WITH BEEF

Beef is prepared in hundreds of styles, flavors and dishes, yet remains true to its intrinsic identity: hearty. Served throughout most of the world as a staple meat, and an expensive delicacy in some countries, it is usually best served by a full-bodied red wine. The possible exception to this occurs when beef is used in spicy or heavily creamed dished. In these cases, a sweeter, fruitier, or more acidic wine could be ideal. We have outlined some general cooking styles and suggested some wines as accompaniment. Don't forget to experiment!

Roasted, Broiled or Barbequed Beef:
Steaks, London Broil, Prime Rib, Ribs, Tri-Tip Roast

• Cabernet Sauvignon
• Heavier Merlot
• Bordeaux varieties
• Robust Pinot Noir
• Meritage blends
• Petit Sirah
• Syrah (Shiraz)

Blackened or Spiced Beef:
Cajun, Garlic, Pepper Steak

• Fruitier Cabernet Sauvignon
• Merlot
• Zinfandel

Delicate Beef Dishes:
Beef Wellington, Stroganoff, or very rare meat

• Lighter Merlot
• Pinot Noir
• Sangiovese
• Heavier Gamay
• Chianti

Sauced Beef:
-Italian:

• Merlot, Zinfandel, Sangiovese

-Cream:

• Pinot Noir, Gamay

-Asian (Spicy, spicy-sweet):

• Sweeter Gewurztraminer, Late-Harvest Zinfandel

Before you barbecue:

• Thoroughly clean your grill and preheat the grilling surface to a high temperature to destroy any bacteria.

For more suggestions, visit: winelove.org