Pairing Wines with Great Western Cattle Company's Prime Steaks
We have all been taught red wine with red meat, but has anyone told you to choose your wine based on the steak. Filet Mignon, NY Strip Steak, Ribeye Steak and Top Sirloin Steak are all cuts of red meat with individual unique flavors and textures of their own and should be paired with a wine that will enhance that unique flavor and your dinning experience. Here are some recommendations for each steak that should be available in most shops with a decent selection of wine. The cost will be approximate retail but may vary by state or region. These notes are reprinted with permission from Great Western Cattle. Visit their site to order at the following web address: http://www.GreatWestCattle.com
Filet Mignon
Filet Mignon has that velvety buttery flavor that gives such an impression of elegance and silky texture. We want to find a wine that is flavorful but not overpowering to the delicate subtleties of the Filet Mignon. A medium bodied Shiraz from Australia will provide rich flavors to compliment the Filet without being overpowering. Great Western Cattle recommends Torbreck's Woodcutters Shiraz 2004 ($15.99), which offers rich mouth filling flavors and a sumptuous soft elegant finish. The wine is grown in the Barossa Valley where the grapes ripen under very warm conditions. This leads to the wine bursting with flavor and no sharp edges on the finish.
NY Strip Steak "the steak lover's steak"
NY Strip offers a wonderful firm texture and a full flavor profile. Great Western Cattle recommends trying this fantastic cut of beef with a powerful Red Rhone Blendas the Guigal's 2003 Cote du Rhone Rouge ($12.99). This wine is from the South of France and is a blend of Syrah, Grenache and Mourvedre. The full flavors of this wine include Ripe Red Cherries and a distinct smoky, peppery finish that pairs up great with a hot succulent NY Strip hot off the grille with cracked black pepper as the only seasoning.
Ribeye Steak
The Ribeye steak has such a beautiful marbled texture that infuses the meat with richness and flavor as you cook it. Ribeye steak is a cut of meat that calls for the headiness and fullness of a California Cabernet Sauvignon. Your wine shop shelves will be filled with them. Great Western enjoys the value that the Pavilion Cabernet Sauvignon ($12) of Napa offers. It is wine that is full and rich with Black Cassis flavors and a big finish packed with power to hold up against the big flavors of the Ribeye. Another excellent choice and a favorite of mine is a Cabernet Sauvignon from Down Under such as the Elderton Tantalus ($11.99) named for Greek Mythology god Tantalus. The name plays nicely into the tempting flavors that both the wine and beef offer. It is 80% Syrah and 20% Cabernet grown in South Australia . It might be more difficult to find, but worth your efforts.
Top Sirloin Steak
The top sirloin offers such great flavor and texture. This is a cut of meat that pairs very well with Italian Tuscan. Wines such as Chianti Classico or Vino Nobile de Montepulciano. These wines are made to accompany Top Sirloin. Great Western Cattle recommends the Coltibuono Roberto Stucci Chianti Classico 2003. It's bright flavor profile and distinct fresh mushroom aromas make this a chef's dream. It is a rich wine that doesn't overpower the fresh rich flavors of the top sirloin. Another natural pairing that might be a little more difficult to find, but well worth the search, would be one of the Super Tuscan. Sangiovese based wines with some Cabernet blended into it. Aia Veccia makes a wine from near the coast that is a blend of Sangiovese, Cabernet and Syrah. The wine is moderately priced and has that slight earthy quality that will pair beautifully with the deep beef flavor of the Sirloin.
Gourmet Steak Burgers
Yes, even hamburgers (especially those that are as good as Great West's) deserve a simpler, well crafted not too complex bottle of wine. Great Western Cattle recommends a Spanish Monastrell, which is the same grape grown as Mourvèdre in Southern France. These wines typically taste and smell of blackberries, spices, pepper and also leather and more earthy tones. The Altos de la Hoya Monastrall 2003 would be a great match. An all organically grown Spanish wine that sees no irrigation. Juicy ripe rich flavors with firm rich tannins complement the succulent burgers coming off the grill. You won't find this one in just any wine store but it will be well worth the time you spend to find it.
