What alcohol goes well with steak?

Does tequila go well with steak?

If I have a peppery au poivre preparation, for example, I may want to emphasize the spicy peppery qualities and choose a rye whiskey, or maybe an aged tequila with some nice peppery notes. … Whiskey is the no-brainer default spirit for steak, with a few agave-based spirit options as well.

Can you have beer with steak?

Steak. Steak is a heavy dish rich with different flavours making it a great combination with heavier beers. Whichever way it is prepared, it will need to be paired with a beer that can match its intensity. … Porters are also a good pair with a steak, especially a porterhouse steak.

What whiskey goes well with steak?

The choice of whiskey is up to you; bourbon and rye are classic picks, but Scotch works well too, particularly with grilled steak, as its smoky notes mimic the flavor from the grill. Enjoy your whiskey neat, on the rocks, on in a simple cocktail that won’t overpower the meat, like an Old Fashioned.

Is Pinot Noir good with steak?

Most Pinot Noir wines tend to sit at the light to medium-bodied end of the spectrum, and its profile is often therefore paired-up with lighter meats. Yet Pinot Noir’s natural acidity and bright, red berry fruit can work with your steak dinner, depending on the style and the cut.

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Can you drink white wine with steak?

You totally can drink a white wine with your delicious slab of meat. … Patrick suggests going for a chenin blanc or another full-bodied and fruity white wine to pair with steak. The goal is to find a white that mimics the robust qualities of your typical reds.

Does Bordeaux go with steak?

Bordeaux wines from the Left Bank matches excellently with spicier, saltier, fattier, and heavy steaks and lambs. On the other hand, Right Bank Bordeaux red wines pair best with more savory or leaner meats, such as duck or pork.

Does sangiovese go with steak?

Made with a minimum 80% Sangiovese, Chianti definitely carries some of the tannic heft you’re looking for in a steak pairing. It can be so tannic it’ll actually dry out your mouth, balanced by red fruit and a surprisingly perky acidity, which makes it a prime candidate to cut through one of the fattier cuts of meat.