Red Meat + Red Wine

Imagine getting home from a long day at work, school, or even a workout. You’re not trying to feel bloated with some high calorie meal cooked in butter, but you are looking to be satisfied. A new favorite meal which is full of flavor and somewhat healthy for you is streak and vegetables. The steak is a bone in New York, and the vegetables are Asparagus, Broccolini and sliced mushrooms sautéed with olive oil, white wine, and a bit of salt and pepper all paired with a big glass of Cabernet Sauvignon.

Northern California and Bordeaux (France) Cabernets are known as the world’s best. Particularly, Napa Valley’s climate and soils are the most suitable for these types of grapes. The boldest grapes, California Cabernets have high tannic levels and are commonly known as a massive grape. According to Wine and Food magazine, California crushed just fewer than 450,000 tons of Cabernet grapes in 2009.

Some of the most popular Cabernet Sauvignons in Napa Valley to keep an eye out for are the 2006 Luna Vineyards Napa Valley and the 2004 Macauley Vineyard Napa Valley. These years produced the best Cabernets. Understanding those years as good years for Cabernets will give you a huge advantage when deciding what to drink when starring at a large restaurant wine list.

As a server, pairing a New York steak with a glass Cabernet Sauvignon is a great choice. It’s one of the most classic American meals. But, you want to understand that a Cabernet Sauvignon is not the only type of wine which pairs great with red meat. You want to have your own style that will give you the biggest sale. If a guest is going to have 30$ or 90$ steak, as a server you need to understand this is the texture (firm, chewy, juice pink center, tender) and what pairs well with it. Among the many drink choices, a bold red wine is the best fit.