Just when you think the weather is getting warmer, it starts to snow again. Oh boy! I hope you’re not too disappointed. After all, you have the annual Nino Salvaggio meat sale to look forward to, and it’s time to stock up on all your favorites.
When pairing wine with meat, you should ask yourself this question. Does the weight of the meat match the weight of the wine? In other words, are you matching full with full and light with light? Otherwise, one may overwhelm the other. If you prefer lighter wine, it needs to be powerful enough in flavor and acid to stand up to the food. Here is an example: steak with Cabernet Sauvignon equals high tannin wine meets protein and fat.
Fatty meats like filet mignon, porterhouse, skirt steak, New York strip, T-bone and ribeye work great with bold reds
Try these bold reds from the wine department here at Nino’s.
Emblem Cabernet Sauvignon 2012 – Napa Valley, California
It’s big and bold, offering rich flavors of blackcurrant and black cherries with round and chewy tannins.
Vietti Barolo, Castiglione – Piedmont, Italy
This one is deep, inky and rich, with powerful flavors of red berries and spice.
Barista Pinotage 2014 – South Africa
This wine features aromas of plum, coffee and smoke, with chocolate and cherry flavors.