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Beef: Rich Sauce

As the sauce becomes richer and fuller, the wine will need to keep up as well. The basic rules and wines listed in the section on roasted steaks continue to apply. The main difference is that I would eliminate the Merlot as a contender and add some full lines such as a Chateauneuf-du-Pape into the mix as possible options. I recommend you stick with the better-known Cabernet Sauvignon, Malbec, Shiraz, and Zinfandel options.
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