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12 JUNE 2019


Different aged cuts of meat at The Hussar Grill.

Everyone knows that red wine and a perfectly-grilled steak is a match made in heaven.

But did you know that different cuts of steak go better with particular red cultivars?

Know your meats

  • Fillet comes from a part of the cow where muscles are hardly used hence its tenderness. It’s best served rare or medium rare as it’s lean and will dry out if cooked too long. 
  • Rump comes from the hind-quarters, where the muscles are still not too developed. It can be served medium-rare. 
  • Sirloin as a fattier cut should be cooked “medium” 
  • Rib-Eye, marbled with fat, needs to be cooked to medium or even more, to help break down the fat content and caramelise the fat into flavour. 

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General Manager of The Hussar Grill. Mouille Point, Tracy Huxley and Veritas Young Wine Writer of the Year Gosia Podgorska share their pairing tips

  • The leaner the red meat, the lighter the red wine you can match. 
  • Red wine is considered a better match for red meat than white wine because red wine has a high tannin content where the astringency helps cut through the fat. 
  • Try to match the intensity of your dish with your wine – that is if you’re a connoisseur – otherwise, simply enjoy meat and wine to your personal preference.
  • A fillet can be paired with a pinot noir as it’s one of the lightest red wines; 
  • Rump pairs well with merlot because merlot is the ideal “in-betweener”, an easy-drinking, smooth option that matches the rump as it is equally flavourful and soft.  
  • For a boldly flavoursome sirloin go for a bold (and sexy) wine like a shiraz. It acts as a palate-cleansing astringent with this fattier cut of beef.
  • The king of red wines, cabernet sauvignon is often the number one choice for steak and wine pairings. It’s a full-bodied wine with robust and powerful flavours that can stand up to the richness of a rib-eye.
  • Sirloin on the bone can pair with a full-bodied red blend as the steak is more flavourful than sirloin off the bone.