The common rule of thumb when pairing steaks would follow suit to the “Red Meat, Red Wine” trend. But we love to bend the rules around here… spice up your expectational steak night routine with a sparkling rosé.
Rosé is often thought of as a summer wine, or a wine to drink by the pool. It's not generally considered something that could be paired with a big, juicy steak.
While it may look unassuming and delicate in the glass, this 100% sparkling Counoise semi-dry wine is full of texture, brilliance, and savory notes that make it more than perfect for this culinary experience.
Bright acids and grip make this the perfect pairing for rich beef. Think dry-rubbed ribeye, flank steak with chimichurri, thick cut New York Strip with a steak rub (may we recommend the Perini Ranch Steak Rub), and of course, a classic T-Bone loaded with a pepper medley.
Flirting with both complexity and frivolity. When paired with a nicely charred grilled steak, embrace how each sip to bite - turns those excitable fruity notes into an exhilarating, sultry, fruit-forward experience. The black cherry hints at clove and cola, lighting up the minerality with compliments of subtle white pepper spice.
Elegant hues of pink and floral aromatics heighten the robust flavors standing up against a special blend of seasonings on the smoky meat. Intensifying a zesty, vibrant perlage before turning into a rounded mouthfeel, “Oh - My - God” finish. (Yes, we are still talking about a rosé.)
See for yourself. Revolutionize the way you pair rosé, & let us know what you think.
Photo Credit: Christina Feddersen of Matchless Exposure
Chef/Talent: Rob Baird