best wine for grilled steak with wine sauce?

Question

i know i have to use a tannic red wine for the sauce (young bordeaux) but then i have to drink the same wine that was used to cook, so this wine would be very astringent for the mouth or would it be "smoothed" with the food?? 10 points for the most coherent answer. thanks !!

top contributors just type whatever crap google brings them up. i'm asking such a specific question, i don't want a wine to cook, i want a wine that could be in the sauce as well as in my cup. sure, the 10 points go to the guy that spelled tanic instead of tannic.

Answer 1

I don't know if this is against the rules, but I use cabernet for cooking steak, and it is an excellent accompaniment on the table.

Have also been known to splash a little in my beef stews, serve with some crusty bread and a glass of cabernet -- pretty good on a cold evening.

Answer 2

I'd use a Zinfindel for cooking. A young Bordeaux isn't going to please anyone. But any tanic wine will mellow if you leave it open while you are cooking.
I keep a bottle of wine (white & red) in my fridge just for cooking.
Buy one of the little stopper and pump sets.
That way what you cook with, will not influence what you drink!

Answer 3

The Chianti Rùfina is best recommended for grilled steak, but if it is too bold for your taste, the near-Chianti Sangiovese di Toscana would be a good substitute. It is a versatile wine that will go well in any sauce, provided it is not a cream-based sauce.

Answer 4

I cook with Merlot, Shiraz and Syrah all the time. I cook with wine alot,...sometimes I even put some in the food....lol
I've never had a bad result with any of these wines. Good luck and enjoy

Answer 5

i could use a splash of Uncle Jack in an common au Jus to pour over the steakand pour over all different than the onions and chips so the prefer no longer circulate soggy, yet might want for use to mop up the Jus Dune

Answer 6

Any red that you like to drink would be perfect in the sauce.
Don't forget shallots and mushrooms.
Use shitakis.

Answer 7

Well, with that type of sauce, I would go with a good white zin or second choice a good riesling.......use a very light wine so it doesn't take away from the sauce!!

Answer 8

Wine for Cooking:
For six months in the year, we live in northern Burgundy, where the local pinot noirs are inexpensive and appropriately light for this dish. Equally good for meurette would be a pinot from the northern end of Oregon's Willamette Valley. Avoid the "blockbuster" type of heavy pinots that come from the hotter climes of California and Australia.

Wine to Drink:
To do justice to the richly flavored sauce, let's move up to something grander. A premier cru red from one of the villages in Burgundy's Côte de Beaune would do nicely, as would one of the more refined pinots from California's Carneros district.

This one to cook with:

Forest Glen 2002 Cabernet Sauvignon (California) $10
A value at $10 a bottle, this Cab makes a terrific table wine for any occasion. Starts with a very berry flavor and melts into a velvety finish. Really you can't go wrong with this wine, Forest Glen has a history of making consistent quality Cabs and offering them at reasonable prices.

Nice choice with your grilled steak dinner:

Produttori del Barbaresco Nebbiolo delle Langhe 2002 (Piedmont) $16
This Barbaresco wine from the Nebbiolo grape, boasts amazing clarity and tongue-tying tannins. Game, specifically venison, will mellow this wine a bit, but give it a go for its endearing intensity and all over peppered flavor.

A lovely dessert wine would go nicely with you food choice:

Marenco Scrapona Moscato D' Asti (Piedmont) 2003 $13
You should be able to find this wine for around $13 at a local wine shop, and it is well worth the hunt. This is a very aromatic white wine with super zesty flavors of both tangerine and grapefruit, mixed with melon and surrounded by honeyed overtones. A very easy going sweeter wine with the flexibility to pair with appetizers, follow a cappuccino and chocolate covered biscotti or shimmy up to a summer pie.

Wine- and Citrus-Poached Pears with Triple-Creme Cheese
Servings: Makes 4 servings.

Ingredients:
1 1/2 cups dry red wine
1/3 cup sugar
1/4 cup orange juice
1 3x3/4-inch strip lemon peel (yellow part only)
1 whole clove
2 firm but ripe medium-size pears, peeled, stems left attached, halved lengthwise, cored
1 tablespoon crème de cassis (black-currant-flavored liqueur; optional)

8 ounces triple-crème cheese (such as Explorateur, Saint André, boursault or Brillat-Savarin), cut into 4 wedges

Placing parchment on top of the pears as they are poaching helps keep them moist and submerged in the poaching liquid.

Preparation:
Combine wine, sugar, orange juice, lemon peel, and clove in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add pear halves to saucepan. Cut out round of parchment paper same size as saucepan. Place parchment round atop pears, pushing edges of parchment into liquid to prevent edges from curling up. Reduce heat and barely simmer until pears are tender when pierced with knife, about 12 minutes.
Using slotted spoon, transfer pears to bowl. Boil liquid in saucepan until slightly syrupy and reduced to 3/4 cup, about 14 minutes. Cool syrup to room temperature; stir in crème de cassis, if desired. Pour syrup over pears. Cover and chill at least 12 hours, turning pears occasionally.

Thinly slice pear halves lengthwise almost to stem end, leaving stems attached. Spoon generous 1 tablespoon pear syrup onto each of 4 plates. Top each with 1 pear half, pressing gently to fan. Serve with cheese.

hope these help. enjoy.