For this monthly column, industry experts share their insights into matching food with drinks by giving real-world examples of dishes and the beverages that they serve with them.
September 9, 2013
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The dish: 40 Day Ribeye, dry aged and bone-in, $51
The wine: 2004 Bodegas Muga Prado Enea Gran Reserva; Rioja, Spain; $146 per bottle
Grape varietals: primarily Tempranillo, with small amounts of Garnacha, Mazuelo and Graciano
The pairing: The dry-aging process concentrates the flavor of the steak and adds subtle earthy hints. The flavors of the wine really accentuate the steak, and on the palate the smooth tannins and hints of oak seem to bring out the best in this cut. I also love this pairing philosophically, as Muga puts similar effort and attention to detail in aging the Prado Enea, not releasing the wine until it’s ready, which mirrors the way we treat the steaks at David Burke’s Primehouse.
40 Day Ribeye
Wine tasting notes: The wine shows a deep r...
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