What makes steak and wine such a good combo

Wine and steak will always be one of the best food-and-drink pairings. Having this combo can make any meal feel rewarding and each occasion feel like a celebration. But what makes this combination work well? Culinary expert and master sommelier Adam Richard Seger shares why in this blog post.

The tannins found in wine can be considered a crucial factor on why the pairing works. According to experts, tannins soften the fat in the steak which then releases the flavor. On the other hand, the fat in turn releases the fruity flavors in wine. When the flavor meets, it's like making a sauce in the mouth. The simple addition of salt and pepper in a steak can even intensify the flavors in wine.

Light to medium-bodied wines are a good match for lean parts. For salty foods, culinary professionals recommend high-acid wines. When the wine is rich, it releases the juice and the flavors that make steak enjoying with every bite. When it comes to pairing wine and steak, one can match the body of the wine with the "heaviness" or fattiness of the cut.

Adam Richard Seger explains that the wine will change the taste of the food, and the food will change the taste of the wine. When it comes to pairing food and wine, balance is key. One can try their hand at contrasting and complimenting flavors until they find another good combination. The culinary expert tells people to drink as they eat, which means to also savor the drink as much as they do with each bite. Doing this will lead one to appreciate all the flavors in a meal even before they finish.

Adam Richard Seger is a pioneer of the farm-to-bar movement. He is known for his unique approach to cocktail culture. Visit this blog for more reads on enjoyable food and drinks.