Argentinian Malbec wines have become a good pairing with steak; The combination of acidity and fresh fruit along with famous dishes such as steak becomes a very unique feature in Argentima. But, not all Argentine Malbec is the same.
Patricio Tapia, regional president at Decanter World Wine Awards and regular contributor to Decanter South American wines, says: “I tend to choose a ‘new wave’ Malbec, a low-oak wine. , fresher and with higher acidity”. “Especially bottles coming from places like Altamira and Gualtallary in the Uco Valley, towards the Andes Mountains.” Cabernet wines are also considered to have the power and flavor to enhance the appeal of a good steak.
“A strong California Cabernet Sauvignon with a grilled steak is pretty hard to say no,” says Karen McNeil in her 10 Food and Wine Pairing Rules.
Food and wine expert Fiona Beckett also recommends it as one of her top food pairings, adding that cooked meat can handle even greater tannins.
However, you can also look beyond these options. Beckett says that any medium to full-bodied red can go well with steak.
“I would urge people to look beyond the traditional pairings of Malbec or Cabernet Sauvignon with steak,” said Peter Richards MW, DWWA Chile regional president and Decanter Retail Awards President.
“Like the lively Franc Cabernet? Or maybe even Carignan, Cinsault or Syrah? Even a full-bodied yet elegant rosé can work well on a warm day.’
Matthieu Longuère MS also suggests experimenting with white wine and red meat, such as serving a mature white Rioja.
Things to consider: slices and sauces
“On the other hand, it depends on the cuts of steak,” says Richards.
‘For steaks cut with a lot of fat, you need wines with fresher acidity as well as elegant flavors. For thinner cuts, such as fillets, there are more choices. ‘
“The marinade and ribs are also quite important when it comes to wine choice. Creamy sauces like Béarnaise can go well with sparkling wine. Syrah can work well with pepper dishes,” says Richards.
“Always keep in mind that the main task for a glass of wine is to refresh the food,” says Tapia.
“These new Malbecs have acidity and purity, but the tannins certainly go well with the meat – one of my rarity.
One common misconception about steak is that “big meat, strong wine,” says Richards.
‘I tend to think the opposite. The big meaty flavors really require a refreshing wine to clear the palate between drinks. Therefore, a glass of wine with a refreshing taste and refreshment value is the key.
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