When thinking about roast beef and wine pairing, you may decide to simply choose a nice red wine and be happy with that. But to be more precise there are few things to consider. Cut and cooking time are two very important considerations for wine pairing with roast beef.
Roast Beef and Wine Pairing
Fatty cuts with a nice deep flavor like rump, force rib, and shin can be paired with a full-bodied wine, high in tannin. Perhaps a classic Cabernet Sauvignon or a Merlot. The tannins will help dissolve the fats and the black fruit flavors will not be overpowered by the rich meat. You may also choose a Shiraz or Syrah to go with a wide range of beef. If you do choose a Bordeaux to pair with a fatty cut be sure to go with a younger Bordeaux. An older Bordeaux is much better suited to a lean cut.
Learner cuts, with their tender texture, will not have as rich a flavor as marbled cuts. For cuts like sirloin, fillet, silverside and topside you might choose a medium-bodied red to get high acidity and avoid overpowering the flavor of the meat. Pick up a bottle of Pinot Noir with your next sirloin for a perfect pairing.
What Type of Wine to Pair with Roast Beef?
Cooking time is also an important consideration in roast beef and wine pairing. When preparing rare beef, look for wines with plenty of fruit and a balanced character to match. A juicy Malbec could be just the thing.
Medium to well-done beef can be paired with something a bit more savoury in character and spicy in flavor.
A simple guideline to follow when wine pairing with roast beef is to put similar flavors together. So pair strong flavors with strong flavors, acidic with acidic and sweet with sweet. The most important thing is that you choose a wine you will enjoy! Try Natura Wines selection today!