I felt the need to share this beautiful food and wine pairing. There’s only one thing better than the thought of pairing Cabernet Sauvignon with Montreal-seasoned steak: eating it. Shortly after I snapped this picture, I devoured the plate of seasoned filet, roasted red potatoes, and buttered-almond green beans. Hopefully this inspires you to fire up the grill and get a jump-start on the cookout season.
Why it pairs well: The steak, grilled medium-rare with Montreal seasoning, has bold flavors and some fat in this tenderloin cut of beef. The strong tannins in a 2004 Napa Valley Cabernet Sauvignon are bound to the proteins in the meat (which helps with digestion), while the fruit and subtle spice flavors match up to the Montreal seasoning quite nicely (the seasoning helps to bring out the spice flavors in the red wine, and the Cab is big enough to hold up to the strong flavors).
Share your pairings!
Have you recently tried a food and wine pairing that tasted like perfection? We’d love to hear from you, so we can share it on the Hello Vino blog for everybody to enjoy. Please send an email with your food and wine pairing, along with a photo (if you can).
Enjoy your Sunday dinner!