Are you planning on making a scrumptious roast beef in the coming weeks? If so, you may be racking your brain over what wine to serve with the meal. In my experience, well-balanced, red wines with firm, smooth tannins and oak flavorings tend to work well. With that said, here’s a quick rundown on five wines that you may want to consider serving with your meal:
Bordeaux
When it comes to roast beef, a full-bodied, dry, Bordeaux with liberal amounts of tannin often works best. Many Bordeaux wines have a sharp, mineral flavor to them that just seems to enhance the flavor and texture of the beef. The taste of the wine, however, does vary based on the wine maker. As such, I’d suggest that you consider conducting a taste test before deciding on serving a particular brand of Bordeaux with your special meal. If you don’t want to go with a premium Bordeaux, I have found that some Bordeaux blends also pair nicely with beef.
Shiraz
Based on my experience, Shiraz wines pair well with a succulent roast beef. It is a full-bodied, dry, red wine with smooth, firm tannins. Oftentimes, it carries a hint of black pepper, smoke and cloves. It is sold as a blend or as a varietal. In my opinion, Australian Shiraz is one of the best when it comes to varietals. Its high acidity and balance of tannins tends to pair well with fatty cuts of meat.
Rioja
Do you prefer a full-bodied, dry, red wine that’s bold and spicy? If so, I’d recommend that you select a Rioja that has been tempered with Tempranillo. The aged wines tend to have a pleasing, subtle flavor of herbs and plums that I tend to enjoy. It also typically pairs well with strong spices.
If you want a full-bodied, dry, red wine that has sufficient tannins and notes of oak, I’d suggest that you consider serving a Cabernet Sauvignon. In my opinion, the flavor of a well-seasoned roast beef is able to stand up to the inherent pucker power of the tannins. The wine also tends to pair well with fatty cuts of beef.
Merlot
Last but not least, I have found that Merlot pairs well with roast beef too. It is a full-bodied, aromatic, red wine. It often contains a hint of currants, vanilla, cloves and black cherries. In my opinion, it is an excellent choice for those wine drinkers that are not accustom to the strong tannins found in other red wines.
Source: Personal Experience
Killeen Gonzalez has a degree in Hotel and Restaurant Management. She is a former special events planner.
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