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It’s obvious to most people that red wines pair well with steak, but what may not be obvious is that not all red wines are a perfect match. In a consolidated effort to get this right for our readers we opened a LOT of red wines and cooked quite a few steaks to write this week’s round up. When it comes to wine and food pairings, Cabernet Sauvignon and grilled steaks are the ultimate partnership, but it is not the only one.
Made from grapes sourced from vineyards in Montalcino that have northwest and southwest sun exposure and soils comprising jasper and shale, Tenute Silvio Nardi Brunello di Montalcino is 100 percent Sangiovese and is fermented and macerated for at least 20 days after harvest. The wine is then aged for 12 months in French oak barrels then another 12 months in larger Slavonian oak barrels before resting in the bottle for an additional six months. It has intense ruby color with aromas of red raspberry, vanilla, and a whiff of fennel frond. It has balanced acidity and round, voluptuous tannins.
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