Grass-Fed Beef and Wine: Simple Pairing Tips from Your Personal Rancher
UNLOCKING SOME GRASS-FED BEEF MAGIC WITH WINE
Hey there, fellow flavor seekers!
At The North Coast Ranch, we're not just about MEAT!, today we're all about trying to help you make your meals a little more joyous.
Sure, our grass-fed steaks are the rock stars here, but let's talk about another magical ingredient that can take your meals to the next level … wine!
You may have heard that red wine is the best choice to serve with beef, and that is generally true.
But with so many varieties of red wine available and many ways to prepare beef, answering which wine to serve with what entrée becomes trickier.
There are some basic rules (more about rules later) to follow when pairing wine with beef, but there are few other ways to discover what type of wine to serve with your next meal.
Have fun.
Don’t stress.
Enjoy and “Play Your Own Game”!
Your Flavor Canvas
The ultimate conductor of this symphony is you.
Be it Merlot, Pinot Noir, Sangiovese or your favorite blend, it's your palate, your meal.
Drink what you want, when you want and with whatever meal you want.
The Grass-Fed Beef Story (Short & Sweet)
Before we dig deep into the wine, you can learn more about how we raise our beef or cooking grass-fed beef at the links provided.
Our beef is from cattle that roam pastures, eating a natural diet of grass raised in the mineral rich soils along the shores of Lake Michigan. It is nutrient dense, simple, honest and tastes the way beef is supposed to taste.
A Better Choice for Better Health
At The North Coast Ranch, we believe in individuality, discovering your own preferences and celebrating with the magic of experimentation.
Dive into the journey, uncork a bottle and enjoy the flavors.
General Guidelines (Rules) for Pairing Wine with Beef
Now, let's talk about wine pairings.
Wine is not just a drink; it can be the perfect part of your meal that harmonizes with your beef dish.
The easiest way to pair wine with beef is to think about matching the flavor intensity of your wine with your cut of beef.
The amount of fat in your beef cut is where the flavor is “stored” …so, more fat equals a more intense beefy taste.
If your beef dish has a strong, bold flavor, generally you’ll want to select a wine that can stand up to it.
A basic “rule” when pairing wines with food is to put similar flavors together.
Strong goes with strong, acidic with acidic, sweet with sweet, etc.
Char-grilled Beef
Beef grilled over charcoal will have an intense smoky flavor.
A red wine that is rich and high in tannins to complement it might be a good choice.
Try a Shiraz from California or Australia with your favorite steak.
Lean Cuts
A filet is one of your leaner cuts and usually has a more subtle flavor and on the other end of the spectrum would be your heavily marbled ribeye steak.
Leaner cuts can be melt-in-your-mouth tender but could also be overpowered by a wine that is too bold.
In that case, you would be better off going with a lighter wine.
A leaner cut of beef served rare, or pink, might also benefit from a red wine that puts bright, juicy fruit front and center, yet still with enough depth to match the flavor of the beef.
A Bordeaux, Cabernet Sauvignon or Merlot. Best bets come from California, Spain and Italy.
Fattier Cuts
Fattier cuts of beef, such as rump, rib and shin, have a deeper flavor.
As the fat content increases, so does the capacity to pair your beef with richer wines that have bolder tannins.
Prime rib, which is very rich and has fat marbled throughout, needs a younger wine to cut through the flavor of the beef.
Select a Bordeaux from France or a Merlot that hasn’t been aged very long.
Stew, Brisket and Ribs
Beef that has been cooked slowly for hours takes on a rich, earthy flavor.
You’ll want a bold wine that can compete with the intensity of the dish.
In this case, a slightly fruity red wine can be the perfect match.
Go with a big Burgundy from France or a Zinfandel from Sonoma.
Dry-Aged
If you have a dry-aged steak or beef, then think about how long the meat has been aged for.
Heavily aged beef has a gamey, sometimes cheesy characteristic that works well with older wines.
Rules? Who needs your stinkin’ rules?
Rules are meant to be broken.
Some people disagree that similar flavors go together.
For instance, sweet wines go with spicy foods such as beef curry, but perhaps that is because there are no truly spicy wines.
Some people prefer to pair opposite flavors together, and will pair a dry, acidic wine with a rich creamy sauce.
The choice is simply a matter of personal preference.
Match Your Wine to Your Beef by Region
Beef recipes and dishes can act as global storytellers.
Consider the Mediterranean, where garlic, rosemary, sage and lemon engage in a delightful culinary symphony.
Travel to France where elaborate sauces reign supreme.
Go to South America and get ready for a spirited carnival of spices that'll awaken your taste buds.
Meanwhile, the culinary artists of California specialize in crafting dishes as light and refreshing as their coastal landscapes.
Now, let's turn your attention to the intricate world of wine – the timeless beverage.
Here's an idea: pair your beef dish with a wine from the same corner of the world.
French dish? French wine.
Savoring Italian delicacies? Italian wine is the perfect companion – you get the drift.
Here’s the theory supporting this scheme.
Centuries ago, wine wasn't just a beverage but a necessity due to poor water quality.
In time, winemaking evolved into an art form, weaving local culinary customs and matching it with a regional wine from its place of origin.
This sets the stage for a balanced taste experience.
So, here's to the delightful interplay of the regional wine-making environment and taste – a pairing that deserves a cheerful clink of glasses with good friends!
Lighter Wines for Simpler Dishes
Beef is such a versatile ingredient. We often go for steaks on special occasions but choose simpler dishes during the week.
You don't need an expensive wine for quick meals at home. When you're having beef during the week, it's usually quick and easy.
A stir-fry is a “go-to” after work. Tender beef, sliced diagonally, meets fresh veggies and Asian flavors.
With the spicy kick, a slightly sweet red wine like a Beaujolais from France or Dolcetto from Italy works well.
Ever enjoy meatloaf?
Well, duh! Ground beef mixed with onions, parsley, sage, and ketchup – a hit, especially with mashed potatoes. Don't hesitate to pair it with wine.
Try Cabernet Sauvignon from California or a fruity Merlot from Washington State.
Hamburgers are a weeknight favorite
Topped with onions, pickles, ketchup, and mustard, they're unique and satisfying.
While some prefer beer, a Syrah or red Zinfandel pairs nicely with this mix of flavors.
Remember calf liver with onions and fried potatoes?
It's a classic. Not everyone loves it, but if you do, consider pairing with a red Rioja from Spain for some bite, or a lighter Pinot Noir from Oregon. A California Merlot can work too.
White Wine With Beef
Why not?
It might be considered a faux-pas in some circles, but who cares!
It's about what you like!
Some professionals say white wines can work well with beef. If you have a lovely caramelized crust on your beef then a white wine with nutty flavors can be an excellent choice.
A white Riojas or even a Sherry are potential matches here.
Again, "Play Your Own Game".
You be you.
Let Your Adventure Begin
Most importantly, the rule for wine and beef is….drum roll please...go with what you like!
Everyone's taste is different, so experiment within your budget and keep track of your favorites.
Over time, you'll learn how to pair wine with your favorite beef dishes.
There you have it, fellow flavor aficionados.
Several types of wine that stand ready to elevate your meal into a celebration of your unique palate.
At The North Coast Ranch, we're all about savoring life's flavors, one bite and one bottle…err, I meant, one sip…at a time.
Cheers to grass-fed beef, wine and the memories you create!
-Jim