BBQ - Steak & Co.

WHICH WINE GOES WITH STEAKS and Co.?

English, medium rare or medium? When it comes to the individually preferred cooking level of steaks, there is hardly any doubt. But very well when choosing the perfect wine accompaniment. Because even “red wine with red meat” is not enough. There are definitely potent white wines that are suitable as an accompaniment to a hearty steak.

• Grilled or pan-fried food has roasted aromas and can therefore pair well with wines rich in tannins and tannins. The bitter and strong tones play in a league and cancel each other out. This allows the fruity aromas to come to the fore more softly. This also applies to younger wines, among other things.

Grape varieties: Cabernet Sauvignon, Cabernet Franc, Syrah, Sangiovese, Tempranillo, Blaufränkisch, Zweigelt, Malbec

• Braised beef rarely stews alone in the pot! Root vegetables and spices, often already together with red wine in the pan for a long time, give off their taste to each other. The meat becomes tender and releases its fat and jelly into the sauce, which becomes richer as a result. Therefore, wines with acidity and fruit go well. The dish seems lighter and the wine "loses" in acidity. The wine should be powerful, but does not have to come up with such density and tannins as with the grilled meat.

Grape varieties: Zweigelt, Blaufränkisch, Pinot Noir and typical grape variety cuvées, Nebbiolo or Sangiovese

• Boiled and marinated beef are very different ways of preparing them, but here we come to the white wine companions. Preferably Burgundy varieties that were also stored in wooden barrels and have enough body and strength to match boiled beef & Co. e.g. B. in horseradish sauce. For these dishes, red wines with strong tannins would be too exhausting and simply unsuitable. Often the meat is pickled before cooking and it becomes milder and more tender.

Grape varieties: Pinot Blanc and Pinot Gris, Chardonnay, Viognier and even Muscadet if it has 6 years of aging on the lees and a lot of complexity.

Vegetables and fish – take it easy

If you prefer grilled vegetables, it is best to choose a white wine. A Pinot Gris or Chardonnay goes particularly well with subtly seasoned vegetables. If you are in the direction of strongly seasoned vegetable skewers, a Pinot Blanc or Grüner Veltliner are more suitable.

Medium-bodied companions such as Pinot Blanc, a Veltliner or Chardonnay are suitable for fish grilled in foil. If, on the other hand, the fish is prepared directly on the grill, we also recommend a stronger rosé in addition to stronger white wines such as full-bodied Rieslings and Chardonnays. However, a fruity, lighter red wine is also suitable, such as one that has been aged in large wooden barrels.

Gives wings: white wine with poultry

Of course, lighter white wines such as Pinot Blanc, Pinot Gris or Chardonnay go well with poultry, but alternatively a lighter rosé. However, if the poultry is marinated in strong marinades or combined with very spicy dips, it is best to drink the same wines as for steaks and schnitzel.