Bordeaux Left or Right Bank (France)
Super Tuscan (Italy)
Cabernet Sauvignon (World)
Syrah / Shiraz (World)
Côtes du Rhône North (France)
Nobile di Montepulciano (Italy)
Brunello di Montalcino (Italy)
Ribeira del Duero (Spain)
Barolo / Barbaresco (Italy)
Pinotage (South Africa)
A juicy Porterhouse Steak requires a bold red wine that can stand up to the meat.
A red wine with both tannins and a good backbone of acidity.
A Perfectly blended Bordeaux is an enjoyable wine. It pairs especially well with Beef.
A round and soft Cabernet Sauvignon is also a good match for this type of meat.
T-Bone, Bistecca Fiorentina, and Porterhouse 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.
A Porterhouse Steak and a Bistecca Fiorentina has more Filet than a traditional T-Bone.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
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