Wine and food pairing Ⅸ:beef
By 2011-4-25 17:31:20
Roast beef and steaks call for a dry, tannic red wine: Bordeaux or Cabernet Sauvignons and Merlots; Rhones or Syrah/Shiraz; and Northern Italian reds from Piemonte (Barolo, Barbaresco) to Tuscany (Chianti, Brunello).
From www.wineloverspage.com