Steak in the Mangold

If you never a parallel between this Medallion herb butter on top of your fries drew flanked rib-eye steak and a glass of buttery Chardonnay, it's time, the old adage: white wine with white meat, red wines with red meats to reconsider. Photo courtesy of Sonoma Cutrer

A full-bodied Chardonnay can stand up to thanks makes heartiest tariff, which reached it after resting in oak barrels - like red wine! In fact, complement Chardonnay, couples with a wide range of meat better than almost all other white wine, because its relatively low acidity tends to, what is connected to it with (rather than contrast), and his lack of bitter tannins makes it extremely versatile. Actually, there's a style for every meat, but you choose the Chardonnay more depends on the sauce, which you prepare or serve the meat. In general it is advisable to avoid highly acidic, super sharp or super sweet sauces, if combinations with classic dry wine. Here are our suggestions.

White meat are both figuratively and literally clean screens that draw taste. If you Sauté, grilling or roasting them, they ultimately easier to remain in body and flavor than, say, beef and veal. Here the lightness of the tariff with juicy, mouthwatering flavors is an opportunity, a fruit-forward, the props to pour medium-bodied Chardonnay. Consider a wine such as Sonoma-Cutrer Russian River ranches. This wine makes ideal for entertaining and versatile with food the intense fruit flavors and complexity of this Chardonnay.

In contrast to other meat pork from light and dark protein such as Chardonnay spans of white and red wines the world; Both have properties of both. While the bright flesh of a chop of pork white, it certainly more flavorful and distinctive as, say the white meat of a chicken breast. More full bodied, it can become a wine. The darker, richer pork shoulder requires even more energy in a wine. Among whites, there is only one that elegance and wealth according to the pork has: Chardonnay. In addition to the classic Apple and PEAR fruit flavors and aromas a touch of vanilla and a hint of butter look for Chardonnays perfumed with toasted nuts, spices. A wine like Sonoma-Cutrer. This wine has the signature. Sonoma-Cutrer Sonoma coast Chardonnay is all that and much more.

Pairing Chardonnay with red meat, such as steak and lamb depends on, so more than in any other case, the entire preparation and above all on the side dishes. The above steak frites, a medallion of butter on top usually served also comes with a side of creamy, buttery sauce béarnaise. Grilled lamb chops or butterflied leg of lamb lemon is often served with olive oil and a splash. Chardonnay connect with any of them must be on powerful and rich enough, to the protein-fat-taste and complement the various sides and sauces. This is where Sonoma-Cutrer Les Pierres Chardonnay on the table, and with it the appearance of a true California "Grand Cru", mixed chock full of complex flavors of lime, grapefruit and lemon with the Pine Grove, mineral notes, which are a characteristic feature of the superior Chardonnay. Caramelized oak, vanilla and Spice nuances nicely balance the citrus flavors. A perfect team.

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