The first rule to remember when pairing food is there are no rules. What you like is what you drink. Steak is a generic term used for a cut of meat. Mostly associated with beef it can be pork, lamb, fish Ect. Lets take beef. depending on the cut of beef will help me decide on what wine I will drink. A heavy bold steak like N.Y., T-bone or Porter house I most likely will choose a bold young wine that can cut through the some of the fat that will be in the steak. (fat is good in steak) Then there is seasoning. If the steak is standard lite seasoning of S&P prehaps a full bodied wine with a bit of acid or tannin. A steak with a cajun seasoning won't need the peppery choice of some wines like a good classic Zin, so prehaps something a little more lite. Bottom line is drink what works for you.
I like to bring my own wine into restaurants, especially when I am going out for steak. What are the corkage fees at the local steakhouses? Do you recommend a place to get a fillet in PA?
2 comments:
The first rule to remember when pairing food is there are no rules. What you like is what you drink.
Steak is a generic term used for a cut of meat. Mostly associated with beef it can be pork, lamb, fish Ect. Lets take beef.
depending on the cut of beef will help me decide on what wine I will drink. A heavy bold steak like N.Y., T-bone or Porter house I most likely will choose a bold young wine that can cut through the some of the fat that will be in the steak. (fat is good in steak) Then there is seasoning. If the steak is standard lite seasoning of S&P prehaps a full bodied wine with a bit of acid or tannin. A steak with a cajun seasoning won't need the peppery choice of some wines like a good classic Zin, so prehaps something a little more lite.
Bottom line is drink what works for you.
I like to bring my own wine into restaurants, especially when I am going out for steak. What are the corkage fees at the local steakhouses? Do you recommend a place to get a fillet in PA?
Beefeater
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