I Just Wanted To Know
2007-09-19 06:11:47 · 28 answers · asked by minnasota mama 3 in Food & Drink ➔ Other - Food & Drink
A glass of ice water, and a goblet of dry red wine. Mmmm.
2007-09-19 06:39:01 · answer #1 · answered by ViSaja 3 · 1⤊ 0⤋
If you drink alcohol, then a nice red wine is always good. Choose the brand by flavor and how your steak is going to be prepared. If your not a drinker, then iced tea is always a good selection.
2007-09-19 13:22:27 · answer #2 · answered by Anonymous · 2⤊ 0⤋
Pure fermented natural spring water from Latrobe, PA (i.e. - Rolling Rock beer!). Goes with Steak, steak sammich, cheesesteak, steak-on-a-stick, etc.
2nd choice? A good hearty Burgundy!
2007-09-19 13:29:38 · answer #3 · answered by twincam 1 · 1⤊ 0⤋
A nice rich burgundy, or Shiraz or Merlot. You could go for a Rioja, if your feeling flush - best go for a Gran Reserva - much smoother. Open the wine and let it breathe while you cook the steak.
2007-09-19 13:21:40 · answer #4 · answered by Bonzo the Magnificent 3 · 3⤊ 0⤋
A nice Merlot or if you are under age a brisk ice tea will compliment the steak and perhaps salad and a baked potato with sour cream and cheese. hmmmmm now I am hungry!
2007-09-19 13:57:37 · answer #5 · answered by goneblonde 3 · 0⤊ 0⤋
Red wine
2007-09-19 14:10:26 · answer #6 · answered by Anonymous · 1⤊ 0⤋
I actually like Beer with steak...better than wine in my opinion
2007-09-19 13:23:01 · answer #7 · answered by brooklyn7582 5 · 3⤊ 0⤋
Cabernet Sauvingnon
2007-09-19 13:19:37 · answer #8 · answered by Gladys 4 · 3⤊ 0⤋
Ok, so enough of the red wine stuff! Give me a good old fashioned Scotch and Soda with a twist with my ribeye and sauteed mushrooms!
2007-09-19 13:57:15 · answer #9 · answered by JennyP 7 · 2⤊ 0⤋
France's Rhone Chateauneuf du Pape and Spain's Rioja.
Bordeaux Pinot Noir
cabernet sauvignons and merlots.
Syrah
Barolo or Barbaresco.
Cabernet Sauvignon:
Medium to full-bodied, tannic and dry.
Beef, lamb, pork, duck, game meats, cheeses.
Merlot:
Medium to full-bodied, less tannic than Cabernet, dry.
Beef, lamb, pork, duck, game meats, cheeses, stews, pizza, heart pastas.
Zinfandel:
Medium to full-bodied (also made in a lighter style), dry.
Hamburgers, beef, lamb, venison and game, hearty pastas, turkey, stews, pizza.
Pinot Noir:
Medium to light-bodied, dry, little tannin leaves silky texture.
Lamb, duck, turkey, game birds, beef, rabbit, semi-soft cheeses.
hope this helped. good luck.
2007-09-19 13:53:12 · answer #10 · answered by Ms. Diamond Girl 6 · 1⤊ 0⤋