Wine Pairings: BEEF

A large category to conquer, but let's do it. A few things to think about here when pairing up beef: What's the cut? What's the serving temp? These matter a lot, but what also comes into play is what the seasonings are. Is it jerked? Is it blackened? What about an au poivre sauce, or nothing but salt? What if it's just a medium cheeseburger? Girl, I GOT YOU.

First, cuts. The leaner the meat, the softer the wine's tannins need to be. Look for a fruity Pinot Noir, Zinfandel or Merlot, or a super velvety California Cab or blend. The fattier the meat, the higher the tannins can be so look for Chianti Classico Riserva, Chianti Classico Gran Selezione, Brunello, Rioja Reserva, or Left Bank Bordeaux.

Next, temperatures. For rare to medium-rare meat, Argentine or Chilean Cab, or a cheap and cheerful young red Bordeaux or young Cali Cab. For medium-well to well done, avoid those tannins and drink a fruity Merlot or Gamay (Beaujolais).

Beef carpaccio or tartare? Rosé Champagne.

Filet mignon? Merlot or Pinot Noir.

Ribeye, Strip, or Chicken-fried? Any Cali Cab.

Au poivre? Syrah, Côtes du Rhône, Vacqueyras.

Bistecca alla Fiorentina? Chianto Classico Riserva.