What kind of wine do you serve with fillet mignon?

Answer 1

the natural choice is red. however, which wine specifically depends a great deal on how the meal is presented. what flavors dominate the meal?

for subtle flavors go with a peppery wine like a south African Shiraz or an Australian blend

for garlic/onion heavy flavors, do an earthy malbec, pref. from Argentina or Chile

for spicy meals, i opt for a Cabernet or skip the white wine all together and serve a sweeter, German wine.

another tip: if the meal served is fat heavy (i.e.: lots of oils/cream on the palate) serve a sparkling wine or champagne.

if you're serving more than 3 guests, try to have a few different kinds of wine on hand.

bon apetit!

Answer 2

Paring Food & Wine


True or False: White wine is to be drunk with white meats and fish, red wine goes with beef, and sweet wines go with desserts, period, and to do it any other way is courting a visit from the Wine Police.

The answer is False, but the truth is that until a couple decades ago this is how people decided what to drink with dinner. Thankfully, our minds have broadened. The current thinking is that since food can be every bit as complex as wine, the options for creating rich pairings are staggering. And it cannot be stressed enough: a successful pairing is one that you find pleasing -- maybe nobody else on the planet likes Champagne with liverwurst, but you happen to find the combination absolutely transporting.

If there is a rule of thumb it would be either to go for complementary flavors or flavors that contrast. For example, a dish with citrus would be complemented by a fruity wine; a hearty stew would go well with a full-bodied wine; and a delicately flavored dish, such as poached sole, would be in good company with a dry, crisp wine. Whereas a rich cream sauce would contrast nicely with a highly acidic dry wine; and a simple snack of bread and cheese would turn positively ambrosial when paired with a complex full-bodied red. The best advice of all is to experiment, open-mindedly, and frequently.

Answer 3

Hi Tara,
I would serve a strong red wine. Go for a Cabernet. If you like imported wines, try the Rioja or Ribera del Duero from Spain. One rioja with which you cannot go wrong is Faustino V. That wine will bring out the taste of the food quite well.

If you are serving a several course meal, starting with salad for example, start with a Merlot and for the beef move on to the stronger wine.

Bon apettite !!!!

Answer 4

In most cases, I would select a Cab. Cabernet Sauvignon is the classic wine to serve Filet Mignon.

Cabernet Sauvignon is a rich full-bodied red wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper. To make these wines drinkable sooner they are often blended with other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with Merlot to soften the tannins. When blended with Merlot and perhaps Cabernet Franc as well, this Bordeaux style blend is called Meritage in the United States.

Cabernet Sauvignon is a well known grape of Bordeaux, France. Superb Cabernets are being produced in California (especially the Napa Valley), Washington, Italy, Australia, and Chile.

Answer 5

Whatever wine you think tastes good with it is the best choice. There is no longer the hard and fast rule about having red wine with red meat. If you don't like red wine, then don't have it. Try sampling some different things at a wine tasting, then try them at home with your steak. See which ones you like best. There really isn't a wrong answer to this. It is about personal taste.

Personally, I enjoy Penot Noir which is typically red (not always though) or a Malvasia which is usually white but is often found as a red mixed with another grape.

Enjoy your steak and your wine. Don't be swayed by wine snobs who think they "know wine". Only you know what you like.

Answer 6

Wine Tip

Try with a Washington red wine like Cabernet Sauvignon or Merlot.

Answer 7

While you can drink anything I would prefer a nice Pinot Noir or a Cabernet Sauvignon. Both of these reds complement the beef flavor extremely well.

As to a brand there is an Oregon winery that makes a brand called Radog Pinot Noir that is absolutely incredible.

Answer 8

I prefer Merlot or Cabernet Sauvignon, or a lighter wine such as Pinot Noir. Spend more than $10. Don't go "cheap".

Answer 9

There are no wine rules anymore. Since a filet mignon is usually a special occasion, I'd go for Champagne. Or even a fruity sauvignon blanc or pinot grigio.

Answer 10

I prefer a beverage made from water, barley malt, hops and yeast; but read the page linked below for some tips on wine selection.