Since filet mignon is a tender cut with less fat, it generally has a delicate taste that is served with many sauces. The best wine to go with Filet Mignon is a light Pinot Noir when served with a simple seasoning of salt and pepper. This wine will complement the smooth aromas without overpowering them. If you serve filet mignon with a tastier sauce, the best red wine in this case is a heavy pinot noir, merlot, syrah, malbec or a rich chardonnay.
As a general rule of thumb, if you’re not sure, go for medium to full bodied reds. Finding the perfect combination of wine and steak is a lifelong project. So take your time, invite some loved ones and enjoy every moment of the trip.
Which Red Wine Accompanies The Lobster?
There are other white wines that surprise with their affinity for lobster-themed recipes. The spicy and intense aromas of the Gewürztraminer go perfectly with grilled lobster. If you choose cheap flank or rock steaks, the cut is not as important as the overall dish.
Patrick suggests opting for a Chenin Blanc or another fruity, full-bodied white wine with the steak. The goal is to find a white that mimics the rugged properties of your signature reds. As our sommelier explains, a good red always goes great with a steak, but that doesn’t mean you should throw away a bottle of select whites. It depends on your taste in wine, but we believe the best wine to go with Surf and Turf is Pinot Noir. A full-bodied Pinot Noir can withstand a juicy steak, but also doesn’t overwhelm the more delicate flavors of seafood.
How To Pair A Wine With Steak And Seafood
The best pairing for steak is usually a great Cabernet Sauvignon. Because of the flavors that the steak presents, you want a full-bodied red wine that goes well with the steak. The taste profile of plum, black cherry, blackberry and spices of a typical Cabernet Sauvignon goes perfectly with a hearty red meat steak. Cabernet Sauvignon is the king of wines in the United States, and a good Cabernet Sauvignon will have strong flavors that go well with any steak.
Beef is usually accompanied by a red, while a “white” meat like chicken or fish is best served with a white. Some meats, such as pork, do not fit perfectly into either category and can be combined with either category. One of the most common red wine pairings for lobster is Chianti. Made from Sangiovese grapes in the Chianti hills of Tuscany, this wine is sufficiently high in acidity, low in tannins, and enough herbal notes to enhance the sauce and lobster.
Which Red Wine Is Best For Spaghetti Sauce?
Still, some red wines can be attractive, especially if your meal is based on a tomato sauce. Pinot Gris is lighter than the other white wines on this list, but that doesn’t make it a bad choice. The lightness of the wine lets the nuanced flavors of the lobster really come into its own. This is even more important if you aren’t serving your lobster with a rich sauce.
Porterhouse steaks or T-bones come from the short loin region of the cow. This cut features both filet mignon and New York strips separated by a T-bone. Porterhouse steaks go well with medium-bodied red wines; a Syrah is an excellent choice for its refined tannins and rich black fruit notes. If you want to serve your porterhouse with a rich sauce like a béarnaise, opt for a full-bodied red wine with a high tannin content like Cabernet Sauvignon or Merlot. The sauce helps to even out the intensity of the mouthfeel of the wine. Rule I – red wine with red meat, white wine with white Perhaps surprisingly, the old saying “red wine with red meat, white wine with white meat” works quite well as a general principle.
Which Meat Goes Well With Red Wine?
Depending on the filling or sauce, Pinot Noir or Merlot are also suitable. Duck goes well with medium-bodied red wines such as Pinot Noir, Zinfandel or Malbec. The steak goes well with red wine like a Californian Cabernet Sauvignon. A roast goes well with strong red wines such as Bordeaux red or a Californian Cabernet Sauvignon.
Either way, it goes well with the light taste of a lobster dish. This wine goes well with creamy, buttery sauces or boiled or steamed lobster with a buttery glaze. The New York Strip is a Midway steak in terms of texture and taste. So use your condiments, sauces and accessories to create a lighter or heavier dish that suits the wine style you want to serve. Remember to always consider the entire dish, not just the meat, when choosing the wine to go with the steak.
Red And White Wines That We Recommend With Seafood
Good wine accompaniment means that both the wine and the food harmonize and enhance each other’s flavors. If the wine pairing is wrong, the food or wine will be overwhelming. We wanted to give you a reference for the perfect wine accompaniment for your lunch or dinner. The following tips can help you find the right wine accompaniment for common dishes such as steak, seafood, and chicken.
- Hailing from the cow’s short loin region, the New York Strip is one of the most versatile pieces with a rich, meaty flavor and a firm grain that offers medium tenderness.
- Finding the perfect combination of wine and steak is a lifelong project.
- You should combine seafood such as shrimp, lobster, sea bass or trout with a white wine.
- The Zinfandel variety is a light red wine, but due to the tannins, alcohol content and acidity, the Zinfandel variety tastes more like a strong red wine.
- Another red wine that works with tomato-based sauces also comes from Italy.
There really is nothing better than a juicy and flavorful steak to pair with your favorite red wine. The components of a red wine go very well together and complement your steak selection for dinner. When pairing your food with your wine, it is important to note that you don’t want either of you to dominate yourself, so you need to find the perfect balance between the flavors. This is why steak and red wine go so well together; neither is dominated by the flavors of the other.
Since filet mignon is the least fatty, it also has the most delicate taste, which is why it is often served with sauces. If you only want to serve your filet mignon with a simple salt and pepper seasoning, a light pinot noir is a good option. The wine has a pleasantly fruity and subtle oak that complements the soft flavors of the meat without drowning it out. Sauvignon Blanc is a dry white wine and is characterized by its high acid content. The combination of acidity and citrus makes the wine easy to steamed lobster or cooked lobster.
Cabernet Sauvignon is the ideal wine for New York sirloin steaks, as its juicy notes of black fruits contrast nicely with the meatiness of the cut. In addition, the tannins and acidity of the Cabernet Sauvignon wine balance the fat of the meat on the palate. Red wines usually go well with red meat because the meat resists tannins, but you can substitute rich, full-bodied white wines. White wines tend to have more acidity than red wines, which can counteract rich foods and remove heavy notes, especially when a dish is served with a sauce or in a stew. For years, diners have been told that drinking red wine when eating seafood can create an unpleasant fishy aftertaste. Seafood can taste great with some red tones, while some white wines can spoil the meal.
Combine these dishes with a Sauvignon Blanc, a full-bodied white wine that is similar to a red wine but does not outweigh the taste of seafood. It can be good, however, because the wine offers more complexity than many white wines and an interesting depth of flavor. Rosé wines often have herbaceous notes too, which is ideal if you serve your lobster with some vegetables.