In tartare, fillet, roast, simmered… it’s mostly a matter of cooking that makes the difference! The wine must then adapt. But unsurprisingly, it is best served with red wine. Our recommendations.
With a toasted hazelnut tartare, serve a light red wine with discreet tannins, such as a Chinon de Loire or a lightly wooded wine to enhance the taste of roasted hazelnuts.
CLOS DU SAUT AU LOUP 2016 – RED
Roast beef, which is medium-cooked on the inside and medium-rare on the outside, has a melting and tender texture that should be highlighted by a wine. With roast beef with herbs, grilled potatoes, shallots and small onions, bring out the Provençal side of this recipe with a powerful wine from the spicy Rhône valley, or even with aromas of garrigue!
MARQUISE 2014 – RED
RHONE VALLEY, Grignan-Les-Adhémar
With beef bourguignon, a slightly spicy red wine will be perfect, but you can also emphasize the tender side of the simmered meat by choosing a fruity Burgundy.
DOMAIN LABOUREAU PASCAL AND MATHIEU
CHOREY LES BEAUNE 2014 – RED
BURGUNDY, chorey les beaune