Each month, members of the Court of Master Sommeliers, an international association of wine experts, suggest wine pairings for popular menu items. Here, they offer up both premium and bargain wines to enjoy with beef dishes. The sommeliers do not represent or have a financial interest in any of their recommendations.
David Glancy, MS, founder and chief executive, San Francisco Wine School, San Francisco
Premium wine: Chateau Ste. Michelle Indian Wells Merlot, Columbia Valley, Wash., 2009
Grape varieties: 80 percent Merlot, 16 percent Syrah, 2 percent Malbec, 2 percent Cabernet Sauvignon
Taste profile: Sweet black cherry, cocoa, rosemary and dill deliver long, smooth flavors.
Pairings: This is a versatile wine that likes to hang out with sweet herbs and tomato sauces, and so it goes well with a dish like spaghetti with meatballs and basil smothered in tomato sauce.
Average wholesale case price: $120
Bargain wine: Bogle Vineyards Petite Sirah, California, 2009
Grape variety: Petite Sirah
Taste profile: Loaded with jammy black fruit balanced with a bit of peppery spice and oak. It is rich and full with restrained alcohol and just enough acid to keep it fresh.
Pairings: Great with hearty food like burgers and carne asada burritos. I love it with barbecued tri-tip steak.
Average wholesale case price: $80
John Szabo, MS, partner, WineAlign.com, Toronto
Premium Wine: Descendientes de J. Palacios Moncerbal, Bierzo, Spain, 2007
Grape variety: Mencía
Taste profile: If you’ve never tasted wine from Bierzo, this is the beginning and the end. This is a wine of immense elegance and depth, juicy acidity and fine-grained tannins. Underlying minerality shines through with great purity and finesse.
Pairings: This deeply refined wine works best with understated but umami-rich dishes with an autumnal theme. Black truffles, morels or porcini mushrooms would sing alongside this wine. Serve it with a traditional, unadorned rare roast beef with pan drippings, with a few shavings of white truffles.
Average wholesale case price: $275
Bargain Wine: Tabalì Reserva Especial Syrah, Limarì Valley, Chile, 2008
Grape variety: Syrah
Taste profile: Resinous herbs, black pepper and scorched earth flavors dominate over ripe black fruit, but it’s the firm, taught, juicy palate with impressive structure that really captivates.
Pairings: Smoked or charred flavors work nicely here to complement, as do savory herbs like thyme, rosemary and oregano. I suggest a succulent, rare-grilled T-bone finished with a rosemary-olive oil drizzle.
Average wholesale case price: $192
Greg Tresner, MS, sommelier, The Phoenician, Scottsdale, Ariz.
Premium Wine: Shafer Vineyards One Point Five Stags Leap District Cabernet Sauvignon, Napa Valley, Calif., 2008
Grape varieties: 98 percent Cabernet Sauvignon, 1 percent Petit Verdot, 1 percent Malbec
Taste profile: Lots of ripe, big flavors of blackberry and blueberry mixed with mint, parsley and nutty sunflower oil. Earth, leather and a refreshing acidity and menthol round out the flavor.
Pairings: Full-flavored grilled steak with a savory herb butter.
Average wholesale case price: $654
Bargain Wine: 14 Hands Cabernet Sauvignon, Washington, 2009
Grape varieties: 92 percent Cabernet Sauvignon, 3 percent Merlot, 1 percent Cabernet Franc, 1 percent Syrah, 1 percent Petit Verdot, 2 percent other red varietals
Taste profile: Green hay blends with ripe, crushed cherries, a touch of leather, some crisp acidity and milk chocolate.
Pairings: I recommend less-serious beef dishes such as French dip sandwiches, cool carpaccio or, my favorite, a steak salad with romaine, sweet 100 tomatoes, edible flowers, chives, fresh corn and pancetta dressing.
Average wholesale case price: $92
Learn more: Meet the Master Sommeliers. Check out bios and photos.
