Have you ever wondered why red wine seems to bring out the flavor in a steak? Have you noticed that white wine is best with fish? Have you ever wondered where this wine drinking rule came from? Is there an actual reason for having white wine with fish or poultry and red wine with beef? Today, we will take a closer at some actual science explaining why this particular combination goes so well together.
Do You Like Red Wine With Your Steak?
Chances are you do and here is why…. Red wine has a higher tannin content than white wine. Tannins add bitterness and astringency, as well as complexity to the wine. Tannin molecules will soften the fat molecules usually found in red meat. During this process, tannins work to release flavor bringing out the actual tastes in your food. Tannins basically cut through the intense meaty protein of a dry-aged fat-marbled steak, permitting subtler flavors of both wine and food to emerge. Furthermore, the fat in red meat helps lessen the wine’s astringency, making it taste smoother and less bitter. The fat also helps bring out the wine’s fruity flavors.
If you want to get the maximum taste benefit, try following these suggestions. Depending on the cut of meat, consider pairing bold flavorful dishes with bold wines. If you are opting for a leaner, less flavorful cut, order a lighter wine.
Steak & Wine At Desi Vega’s Seafood
At Desi Vega’s Seafood and Prime Steaks, we offer Filet Mignon, the most tender cut of Midwest beef, New York Strip Steak, that has a full-bodied texture that is slightly firmer than a ribeye, and a well-marbled Ribeye with or without bone.
Our extensive red wine list includes select wines from France, Italy, Argentina, Chile, Spain, Australia and a wide variety of California wines. You will certainly find the right wine to go with your meal. If you are not sure which wine to select, ask one of out experience team members to help you with your wine selection for your meal.
For a full wine list visit: https://desivegaseafood.com/wine-list/