Generally speaking, the deeper and richer (fattier) the cut of beef, the darker you want your wine to be. Bolder flavors usually pair better with bolder wines.
If you’re enjoying one of our strip steaks, a nice Cabernet Sauvignon or Merlot is a solid choice. Merlots are known for their softer tannins, and although they aren’t as acidic as Cabernets, they do have enough “oomph” to complement a leaner cut of steak. Merlot cuts the fat in robust meats, and its fruit flavors of plum, blueberries, blackberries, cherries, and hints of cocoa & pepper allow the richness of the steak to shine.
If you’re getting into one of our filet mignons, a Pinot Noir is a likely candidate. Pinot Noir is versatile, subtle and very steak friendly. Lighter in color as compared to other full-bodied red wines, Pinot’s fruity notes and spicy earthiness allows it to blend well with the flavors of filet mignon, especially because this cut contains less fat.
When in doubt – ask your server. All of Bone & Broth’s servers are well-versed in wine and food pairings, and they just love to answer questions!
Again, a general rule of thumb is that the deeper and richer the food, the better it pairs with more flavorful (and especially hoppy) beers. The more hop bitterness the beer has, the heartier or livelier the meal needs to be to hold its own. Don’t overwhelm your palate or meal or cloud what the chef was trying to achieve. IPAs, porters and red ales are all excellent choices when it comes to burgers or steaks.
This is your meal. If you enjoy a certain kind of wine or beer – have it. Don’t worry too much about finding the perfect match – just drink what you enjoy. And, again – if you have any questions or aren’t sure what to choose, ask your server. They’ll help steer you in the right direction. But, in the end – pick what you like. Our food is going to be great with a glass of water – but having a beverage you ENJOY to go along with your meal is always a winner – no matter what you choose.