A good wine, a nice steak — they’ve been complementary since, well, time began.
But over the years the method of choosing just the right wine for every cut of beef has been honed and refined.
For instance, why is Pinot Noir the right choice for a beefy roast and vegetables? Experts know.
And did you know a high-acidity wine pairs beautifully with sharply-flavored red meats?
Me neither. But I’d like to know these things.
Check out these pairings and jump into the game yourself!
A little education is so refined. Perfect with a glass of wine and my favorite Kansas City steaks!
Photo courtesy of KansasCitySteaks.com.
