Zinful steak

Zinfandel and Sirloin Tip Steak Pairing
Photo by Melody Flammger

Most people try to follow a set of textbook rules when it comes to food and wine pairing.  I'm here to tell you that everything you've heard/read is probably okay to follow- but to make a truly great pairing you have to take some risks.  Some say that the best food and wine pairings are when you take your favorite food and your favorite wine, put them together and they enhance each other.  Others just say to play around with it to see what works together.  It's definitely a mixture of both, so don't be afraid to challenge old rules!

Zinfandel
Photo by Melody Flammger

The Wine:

2007 Robert Mondavi Private Selection Zinfandel

• See/Swirl: Very deep garnet color, visible legs though this is a red wine they don’t stain the glass.  No sediment.
• Sniff: vanilla, black cherry, currant, charcoal/ sweet barbeque, strawberry
• Sip: surprisingly mellow and velvety (soft tannins, dark fruit), definite acidity and toast on the tongue.

Steak
Photo by Melody Flammger

The Steak:

Angus Choice Sirloin Tip Steak prepared with Montreal Steak Seasoning and pan seared until rare.  This works best if the steak is allowed to acclimate to room temperature before cooking.

Together:


The acidity in the wine cuts through the fat in the steak- one of the main reasons this pairing works well together. The steak seems to bring out the toastiness in the wine more (from oak) and gives the spices on the steak a backbone to stand against.  The surprisingly mellow tannin didn't overwhelm the delicate flavor of the rare steak like a bolder wine may have.