Do you love the luxurious flavor of beef cheeks?
Have you ever wondered what the best wines are to pair with them?
If so, then this guide is for you!
Beef cheeks are a tender and flavourful cut of meat that many find absolutely irresistible.
But like all cuts of beef, they need to be paired correctly with wine in order to really bring out their flavors – especially when served with other ingredients.
If you’re looking for the perfect accompaniment for your next beef cheek meal, or want to impress your dinner guests with an expertly selected pairing, then read on!
In this article, we’ll share our top tips on choosing the perfect wine pairing for beef cheeks – from understanding tannins and acids levels in wine to selecting the right type of grape variety.
In a rush? Here is the short answer:
When it comes to what wine goes with beef cheeks, big, fruit-driven, tannic reds are the perfect match. These wines include Cabernet Sauvignon and Merlots from California or Bordeaux in France. Syrahs from Australia and Chile also make great pairings for this dish.
Why Consider Serving Wine With Beef Cheeks?
Serving wine with beef cheeks can be a great way to make a delicious meal even better. The earthy flavors in the beef cheeks combine nicely with many different types of wines, allowing you to create a unique and flavorful experience for your guests.
Pairing the right wine with beef cheeks can bring out the subtle nuances of flavor in both, while complementing each other perfectly. The tannins and acidity of certain reds pair well with the fattiness of the beef, while whites can add brightness and lift to some dishes.
Serving wine alongside beef cheek dishes is also an excellent way to impress your dinner guests – combining different combinations can provide interesting conversations around the table as everyone discovers their new favorite flavors!
3 Tips For Picking A Wine For Beef Cheeks
When it comes to choosing the perfect wine for beef cheeks, there are a few tips that can help.
- Firstly, consider the flavor of your dish. Beef cheeks have a strong and robust flavor, so you’ll want to choose a wine with enough body and character to match it. For example, if you’re serving beef cheeks in a rich sauce or gravy, then look for wines with intense flavors such as Cabernet Sauvignon or Syrah.
- Secondly, balance is key when pairing wines with food. The tannins in red wines will complement the fat and protein present in beef cheeks while whites try to cut through the richness of the dish. Consider lighter-bodied reds such as Pinot Noir or Beaujolais Nouveau or lightly oaked whites like Chardonnay for this purpose.
- Finally, don’t be afraid to experiment! If you don’t know what kind of wine went into making a particular recipe, then why not try something new? Some unexpected pairings may surprise you!
The Best Red Wines For Beef Cheeks
Red wines are a popular choice when it comes to pairing with beef cheeks.
While there is no single perfect red wine for beef, here are some of the best options that you can choose from:
Merlot is a classic option that pairs well with beef cheeks due to its soft tannins and medium body.
The slightly sweet notes of this particular varietal bring out the richness of the beef cheeks. Cabernet Sauvignon has an intense flavor profile which makes it an ideal match for hearty dishes like braised or roasted beef cheeks.
It has bold tannins and a full-bodied texture which will stand up nicely against the robust flavors in this dish.
Syrah or Shiraz offers lots of fruitiness and structure making it great for richer cuts of meat like beef cheeks.
The spicy aromas in this particular varietal complement the smokiness you get from slow-cooked meat as well as any other spices used while cooking your dish.
The Best White Wines For Beef Cheeks
White wines are a great choice for beef cheeks as long as you find a varietal that has enough body and acidity to balance out the richness of the dish. The best white wine pairings are ones with plenty of structure and flavors that can stand up to the savoriness of braised beef cheeks.
For example, pinot grigio or soave from Italy provide just enough acidity to cut through some of the fat in the dish without being overly zesty.
On the other hand, oaked chardonnays work well too if you’re looking for a richer pairing option with more complexity.
Riesling is also an excellent choice when paired correctly since it has notes of fruit and creaminess that will add an extra layer of flavor to your meal.
Finally, try sauvignon blancs from France or New Zealand – they offer bracing acidity levels while still letting some floral notes peek through!
Other Wines To Pair With Beef Cheeks
If you’re looking to try something different than the classic red and white wines for beef cheeks, there are plenty of other options that can bring out the best in your meal.
For example, a light-bodied sparkling wine like Prosecco or a dry Lambrusco is an excellent choice. These wines offer hints of herbaceousness and citrus which pairs perfectly with the rich flavors of beef cheeks.
If you want to go down the sweet route then dessert wines such as Sauternes and Tokaji are amazing choices. These complex, honeyed wines have enough acidity to cut through the richness of beef cheeks while their natural sweetness helps balance out some of its fattiness.
Rosé is also worth considering if you’re looking for something lighter yet flavorful enough to stand up against beef cheeks’ strong taste profile.
Look for one with bright berry flavors that should complement not overpower your dishes.
Serving Temperature And Glassware
When selecting the glassware for your wine, it’s important to consider not only the style of wine you are serving but also the shape of the glass that will best enhance its aroma and taste.
Red wines pair great with beef cheeks, so look for a glass that has a wide bowl and tall stem. If you’re serving whites, go for glasses with smaller bowls and longer stems to prevent the temperature from changing prematurely.
For reds and whites alike, someone who is pairing their beef cheeks with wine should always keep in mind how temperature affects taste.
Reds should be served slightly cooler than room temperature while white can be served at cellar temperatures or chilled even more depending on preference.
A good rule of thumb is to store your reds at around 65 degrees Fahrenheit (18 degrees Celsius) and cool whites down to 45-50 degrees F (7-10 C).
Conclusion
When it comes to beef cheeks, there are plenty of options for pairing them with a great bottle of wine!
So, what wine goes with beef cheeks?
When pairing wine with beef cheeks, opt for big, fruit-driven tannic reds like a Cabernet Sauvignon or a Malbec. These wines will complement the bold flavors of the dish and can stand up to its rich texture. A Shiraz or Zinfandel are also good options for this dish.
Red wines tend to be the most popular for beef cheeks, but whites can also provide a delicious complement.
From full-bodied cabernets to light and fruity white blends, you have choices when it comes to what kind of wine to serve with your beef cheeks. With these tips in mind, you’ll be sure to find the perfect wine match for any occasion.
Don’t forget that proper serving temperature and glassware can really elevate your dish as well. Cheers!
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.