Developing a palate for red wine takes time, and then pairing it with the many different cuts of beef and all those wonderful beef recipes may seem challenging.  However, I love a good challenge.   First, let me say that each person's palate is different; I am partial to only red wine, Cabernets, Merlots, Malbec, Riojas (Tempranillo grapes aged a bit longer), Shiraz', and combinations thereof.  The years are important, too, as some years are just bad grape years and the wines reflect that

I was first introduced to red wine after my parents traveled to Europe in the early 1990’s.  My sister was stationed in Italy, and the traditional mid-day meal included a baguette, bottle of Italian red wine, and local cheeses (the only thing missing was a good piece of beef). 

I like to pair the more complex, full-bodied wines, like a California Cabernet or Spanish Rioja with the middle meats, cuts that come from the rib and loin, like your prime rib, New York Strip, and Tenderloin.  The powerful combination of bold beef flavor and the deep, heavy bodied Cabernet cause an entire taste sensation, an explosion of extreme enjoyment and indulgence.  These oak barreled, deep black cherry flavored, rich chocolate, and spicy wines compliment beef perfectly. 

Okay, back to everyday senses, the Australian Malbecs, Washington State Merlots, and some the Syrahs, pair well with your hearty soups, stews, casseroles, pot roasts, hamburgers, etc.  These tend, in my experience to be fruitier and lighter bodied.  The wine’s flavor does not linger long, as do your Cabs and Riojas but still cause the powerful one-two punch I want from my wine.  And, these everyday wines are affordable at $7 to $20 a bottle.

Tonight with my Mini-Beef Wellington appetizers, we will crack open a bottle of 2006 Salentein Reserve Malbec from Australia, $12/bottle.  For our prime rib on Christmas, it will be a bottle of 2005 Jordan Cabernet Sauvignon from Alexander Valley, California, $50/bottle.