Bordeaux Left or Right Bank (France)
Super Tuscan (Italy)
Cabernet Sauvignon (World)
Chianti Classico (Italy)
Côtes du Rhône North (France)
Nobile di Montepulciano (Italy)
Brunello di Montalcino (Italy)
Ribeira del Duero (Spain)
A juicy Steek 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 Bordaux 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.
The Strip Steak is a cut of beef from the Short Loin of a cow. It consists of a muscle that does little work. This makes the meat more tender.
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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