There’s not a tastier, more robust dinnertime duo than grass fed beef and a bottle of wine. (And if there is, it certainly hasn’t landed on any table of ours yet.) What’s the perfect pairing? We really like herding up a heady red with our beef. It pulls out all of the rich characteristics and irresistible juiciness of the meat, without competing or overwhelming your palate. For a steak without a lot of fixins, try staying true to the source – match the origin of your dish to the origin of your wine. SunFed Ranch Beef hails from Northern California, so a Napa or Sonoma Cabernet is perfect.
But here’s the thing. When you add other ingredients to the mix, it’s not just the beef you want to complement. There might be an element of heat, creaminess or smokiness you need to factor in.
The bolder the flavor, the bolder the wine. Leaner cuts call for a lighter varietal. Brining the heat? A fruity or sweeter wine helps the spice really sizzle.
Red’s not your thing? That’s alright, too. Try a Chenin Blanc, a structured Chardonnay, or yes, even an Extra Brut Champagne for instant fanciness. Big, bold white wines can take beef to the next level.
Like some sweet with your savory? Same. Fruitiness in food and fruitiness in wine have natural synergy. Dishes with a significant fruit component to them often pair beautifully with Shiraz.
We love blue cheese too, but it can overpower a dish and makes most wines taste dull and uninspired. Save the smelly cheese for dessert and serve with a sweet, fortified wine like Port.
Of course, our recommendations are just that—recommendations. You’re the one cheersing and savoring. Let your tastebuds have the final say!