Nothing hits the spot quite like a beautifully cut, carefully seasoned, perfectly grilled steak.
There’s a particular luxury to feeling a weighty knife cut through a steak. Slicing off a perfect bite-size piece that leads us up to that precious moment where we sink our teeth into that first savoury bite. The steak dinner is an iconic celebratory meal that marks key moments in our lives.
Much like popping open a bottle of fine wine, steak dinners are an omnivore’s go-to way to celebrate everything from birthdays to graduations and anniversaries to promotions. From a pairings perspective, wine and a good steak pair perfectly together. When it comes to bringing out the full, rich flavours of a well-cooked piece of meat, nothing does the job better than a glass of delicious Cabernet Sauvignon.
My pick for the perfect steak-worthy Cab? Concha y Toro’s Marques de Casa Concha Cabernet Sauvignon. A signature red from the most admired wine brand in the world, here are some of the ways this fine Maipo Valley Chilean Cab can elevate your next steak-dinner-worthy moment.
We sat down with Angela Aiello ( also known on IG as @SuperWineGirl) for her wine and food pairing secrets of steak and sauvignon!
A Symphony of Tastes
Marques de Casa Concha’s robust Cabernet Sauvignon exhibits cassis, blackberry, chocolate and cedar notes, with a full-bodied and smooth texture. The sweetness of the wine cuts through the savoury meat, creating perfectly balanced smoothness, ensuring a perfect finish to each and every bite.
Tip: Take a sip of Cabernet, enjoy a bite of steak, and take another sip for pure balance.
Bold Flavours Pair Up
Marques de Casa Concha’s Cabernet Sauvignon are aged to perfection, spending 16-months in French oak barrels before bottling ensures each serving has that signature bold and sharp taste. The flavours of a perfectly grilled medium-rare steak pair well with the oak influence in the wine, creating a delicious and smokey palette that elevates the whole dining experience.
TIP: For best results, always pair the weight of the wine with the weight of the food.
The lean protein and the smooth Cab compliments each other beyond just improving the taste. The Tannins, made from the grape’s skins and seeds, in the Cabernet Sauvignon aid in breaking down the complex proteins of the steak. Making your steak softer, easier to digest and leaves a lingering harmonious compliment on the palette.
Decant to Perfection
Good things come to those who wait. Just like preparing and seasoning a good steak is just as important as making sure the grill is heated up to the perfect temperature, a beautiful Cabernet needs to breathe and prepare to ensure maximum flavour! Treat a bottle of Marques de Casa Concha Cabernet as you would a steak fresh off the grill, let it rest, to open up and really explore its flavour entirely. I suggest opening a bottle and pouring in a decanter two hours before your ideal mealtime.
TIP: Use large big bowled glasses for peak enjoyment.
The perfect steak deserves the perfect Cab! Pick up a bottle of Concha y Toro’s Marques de Casa Concha Cabernet Sauvignon today at your closest LCBO and make your next celebratory dinner a feast for the senses.