A rib-eye requires a robust, preferably slightly spicy red wine. The latter is certainly the case if the rib-eye is served with spicy dishes. Tannin is desirable because it competes with the fat in the meat. In this way, the wine makes the meat lighter and the meat softens the wine.
Traditionally, a Syrah, for example from the French Rhône, can do this job. A sturdy Rioja or Priorat is also an option. And then we forget the Southern Italians, the red Georgians from the Saperavi grape, the Cabernet Sauvignons from the Médoc or from the New World, the Malbecs from Argentina and last but not least the big Zinfandels from the United States. And yes, then Primitivo from the Southern Italian Puglia is of course also a candidate, because that is genetically the same grape as the Zinfandel. In short, a rib-eye can be combined with countless, sturdy red wines.
2020 | Romania | Walachië
Dark ruby red food wine from Cabernet Sauvignon with the local Fetească Neagră. Cherries, blackberries and currants. Nice and ripe and juicy.
2021 | Romania | Walachije
Deep purple-red, ripe and concentrated wine from the Romanian Fetească Neagră grape. To open a venison or a grilled rib-eye.
2021 | Georgia | Kachetië
The Saperavi from Casreli is a deep dark red but stands out for its lively acidity. It is licorice and has lots of ripe fruit of blackcurrants and dark red cherries.
2022 | Hungary | Eger
When tasted blind, the Dutch sommeliers found this wine to be the best red wine in its price range on the Dutch market two years in a row.
2021 | Canada | Okanagan Valley
Beautiful wood-aged Cabernet. Strong juice of blackcurrants and blackberries. Slightly smoky from the oak. From Canada's Okanaga Valley. Try a blind tasting!
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