Merlot paired with steak could so easily be considered a cliché, but really it should be thought of as classic. The full bodied taste of a great merlot can easily bring out the flavors of a tender medium rare steak. The idea behind preparing a great steak is to keep the juices at their peak to get the full flavor of the meat. To make these flavors more pronounced, pairing a fruitful wine like a Merlot is the best way to enjoy all flavors.
Time Ten Cellar, located in downtown Dallas, makes a very bold fruity merlot with flavors of blackberries, plum, and hint of mocha. Untraditionally, this wine has an erotic oaked aftertaste which is very complimentary to the wine itself. Take home a bottle of this succulent beauty for only $15 and it will surely add zest to a grilled steak.
This merlot has an intense smell of dark cherries and strawberries. The fruitful aroma will wake up the palate to experience all the flavors the wine has to offer. The best temperature for this type of wine to be chilled is around 55 degrees. The flavor is gentle to the tongue with a smooth aftertaste so you don’t have an acidic or smoky overtone to ruin the taste of the meat. When preparing the meat stay away from any peppery marinades so they don’t overwhelm the palate making it difficult to taste the wine. Stick with a tame marinade if any at all and be sure to keep which ever cut is preferred to rare or medium rare.
The key to pairing meat with wine is to stay within the flavor boundaries. For those who are not bold enough yet with their tasting experience, its best to always stick with a red wine. Even better, is to trust a full bodied wine that will intensify the flavors of the meat without leaving a over powering after taste on your tongue.