You probably know that red wine goes well with steak, but why? In this week’s newsletter there is a quick explanation. It’s especially useful as this week’s special offer is rump steak…
It all comes down to the different compounds that can be found in meat and the chemicals and fermentation process used to make wine.
In particular, it’s the tannins in red wine and the protein in the meat that interact to make the ideal flavour combination. The tannin molecules in red wine soften the fat in the meat and thereby release more of the flavour.
But it’s not just the wine that helps the meat – it also works the other way round. The fat in the meat reduces the astringency of the wine, making it taste smoother and brings out more of its flavours.
If you’re cooking with strong, bold flavours, it’s best to pair it with a bold wine.
For more strongly flavoured cuts of meat - a nice, robust Cabernet Sauvignon or a Malbec, is a great choice. For lighter cuts of meat Syrah, Merlot and Pinot Noir is a good choice.