Pairings
beef
← All Food
BANDOL, RED (FULL-BODIED)
BARBERA (ITALIAN MEDIUM-BODIED, HIGH-ACID, FRUITY RED WINE FROM THE PIEDMONT REGION)
CHILEAN WINES (WHICH HAVE A MEATY SMOKINESS TO THEM)
FULL-BODIED RED WINE
LAGER, AMBER (TOP-FERMENTING, WITH MORE MALT THAN A LAGER; LIGHT TOASTED MALT WITH A GENTLE CREAMINESS)
MERITAGE (AMERICAN RED WINE MADE IN THE STYLE OF BORDEAUX; BLENDING OF CABERNET SAUVIGNON, MERLOT, CABERNET FRANC, MALBEC, AND PETIT VERDOT)
PAUILLAC (FRENCH FULL-BODIED RED WINE FROM BORDEAUX)
SAINT-EMILION (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX)
TEA, ASSAM (INDIAN, FULL-BODIED)
TEA, OOLONG (CHINESE, PARTIALLY FERMENTED; SOMEWHERE BETWEEN GREEN AND TEA, BLACK; USUALLY FROM TAIWAN [FORMOSA] AND FUCHIEN AND CHIANGSI PROVINCES)