This juicy Bistecca alla Fiorentina requires an elegant wine that can stand up to the bold flavor of the meat. A red wine is needed, but not so big that it overwhelms the meat.
The wine should have both tannins and a good backbone of acidity.
Perfectly blended Chianti is an enjoyable wine. It pairs well with many dishes, especially Beef.
A round and soft Cabernet Sauvignon is also a good match for this type of meat.
Bistecca Fiorentina, Porterhouse, and T-Bone are all beef cuts from the Short Loin, and formed like a T-shaped bone with meat on each side.
The large side is a steak, and the small side is a filet.
The Porterhouse Steak and the Bistecca Fiorentina has more Filet than a traditional T-Bone.
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