The intense savoury flavour of a rib of beef demands depth and backbone making the reds of Bordeaux an excellent match. Particularly those from the Left Bank, such as Saint-Estèphe or Haut-Médoc, which traditionally have more Cabernet in the blend. Scientists have even suggested the high levels of tannins in Cabernet help break down the proteins in beef making it easier to digest. Sounds like a great reason to open your best claret.
If it’s a big juicy steak that you are serving, then head south to South America, and in particular, the great Malbecs of Argentina. Whatever your budget, Argentinian Malbecs have got it covered, from crowd-pleasing favourites to big, single-vineyard delights.
Furthermore, in case your purposes are to highlight the smoky edge of the dishes and enhance aromas from some exotic garnishes (like rosemary, thyme, tomatoes, etc) in your pairing, a fruity Shiraz from Australia or a flavorful Nero d’Avola from the Mediterranean Sea will do the trick beautifully.
Here are some suggestions Sommelier Lincoln for wines of WeWine
Norton Privada Malbec; Raymond R Collection Cabernet Sauvignon; St Hallett Blackwell; Chateau Haut Madrac; Tasca d’Almerita Regaleali Lamùri Nero d’Avola
[daloc]
