Wine and steak...a perfect match. However, I'm often stuck at restaurants on which wine to order with my meal. I'm typically a red gal, but if i'm ordering a white fish or a light salad (or if i'm really hot), I try to match by going with a white. But which kind of steak goes perfectly with which kind of red wine? The burning question. Bugging the waiter is always in option, but I decided to do a little research to know for myself. A few key tips I picked up:
LEANER = LIGHTER
MORE FAT = MORE BRAWNEY
Consider CUT + LEVEL OF DONENESS
Simple right? A great juicy wine can help punch up the flavor of a well done steak. Medium-rare steaks go well with an earthier wine (more tobacco/barnyard notes).
I tend to gravitate towards Chiantis and Malbecs, which are apparently not only great with steaks, but with pasta and pizza. Below is a little illustrated cheat-sheet for the next time you're out or at home with a steak!
Sidenote: A week or so ago, Cup of Jo linked to an article over on Food52 where they say you can use your face to determine when your steak is done. YES! So don't look at me funny when i'm touching my cheeks at the grill...
Tip when eating lamb: the delicate texture and flavor pairs well with a smooth tannin, like a Syrah or Malbec.
Do you have any grilling or wine pairing tips? Comment below, I would love to hear!
New York City went from blizzards to blistering heat, Spring lasted a second, and I'm already complaining about the humidity/makeup sliding off my face. The other day on my way home from work, I saw a stack of peaches outside at my corner market and I instantly fell into summer mode. The thought of a cold, juicy peach brought me to my beach chair, burying the pit in the sand, while still drying off, post swim. Ah, that's the life. So of course I had to have like 10 peaches right there. I always wanted to grill peaches and use them to sweeten up a savory dish. With a low list of ingredients on hand that night, I mixed them in with sautéed spinach and garlic and made some turkey meatballs to go on top. Simple, yet so so tasty. Now I'm looking for more ways to use up these peaches (I'll admit, I went a little peach crazy on Pinterest, naturally). Here are a few that I can't wait to try. Plus, I loved illustrating that canary yellow melting into the blood orange colors of the skin. Drawing each recipe almost feels like I'm making it in a way; painting each ingredient, piece by piece (leaving me hungry). Do any of you have any recipe suggestions?
I couldn't leave you without a dessert, of course. You can find this gorgeous looking recipe on Julia's blog.
Hello and welcome to Bon Vivant! My name is Alex and I'm a graphic designer & fashion illustrator who lives/paints/writes in my studio apartment on Manhattan's Upper West Side. In my spare time, I paint everything from my most loved recipes, runway looks, beauty inspiration, & places well traveled. You can read a bit more about myself and my blog here and you can find my professional website here. Thank you for visiting and I hope you enjoy what's to come!