Old Hollywood movies and complicated dance numbers, shoulder pads and big, frizzy perms, homemade sourdough bread and Instagram double taps: the trends are always changing. No matter how weird the future gets, some pairings will remain rock steady. For instance? Paso Robles wine and a great cut of beef. Ever wonder why a thick slab of meat and a glass of red work so beautifully together? It’s not just a matter of preference—it’s a matter of science! The tannins in that glass of cab actually work to soften the fat in your steak to release more flavor goodness (sorry to make you drool already). But wait, there’s more! The delicious fat in your steak also helps to mellow the wine’s astringency, releasing more of the vino’s inherent fruitiness. Mmmm…! Wondering which wine is best to pair with your next ribeye, T-bone or filet mignon? Any Paso Robles red will do, but here are a few faves we’re more than mooing over:
Bacon Wrapped Filet Mignon and Syrah from Michael Gill Cellars
Wrap it up, I’ll take it: Dark, smokey syrah is a no-brainer when paired with juicy, slightly charred bacon-wrapped filet mignon. Michael Gill Cellars is ground zero for all things syrah, so you can pick up a few bottles and compare them all? These luscious offerings—and gold medal winners—are a sophisticated homage to Paso’s rocky, calcareous soil and hilly, sunny slopes. From vineyard to vineyard and vintage to vintage, you’ll pick up on nifty nuances that bring out the bold beefiness on your plate! Meaty morsel: Remember, a fattier choice of meat can stand up against syrah’s hefty tannins and structured mouthfeel. Go big or go hungry, right?
For mapping and directions to Michael Gill Cellars, click here.
Tri-tip and a Rhone Red from Brecon Estate
A world of flavor: Not every meaty meal has to knock you on the head with its intense, Flintstones flavor profile. A lighter bodied and more acidic red—like one of Brecon Estates’ beautiful grenache or red Rhône blend offerings—will pick up the bountiful, herbaceous seasonings famously rubbed into this classic Central Coast cut. When paired with perfectly cooked tri-tip (oak-grilled on the outside and blushing pink in the middle) the entire experience is Paso Robles perfection. Meaty morsel: Did you know that the rarer your steak, the more mellow your wine will taste? Good to know when choosing between “medium rare” and “all moo.”
For a virtual tour of Brecon, click here.
For mapping and directions to Brecon Estate, click here.
Burger and Cabernet Sauvignon from Rangeland
Back to basics: Ground beef need not be reserved for the kid’s table! A truly gourmet burger can do wonders for your morale (especially if you’ve been eating salads all week). Plus, they’re a cinch to whip up at home on any old night. Order up a box of estate raised Angus ground beef and a case of bold red wine from Rangeland Wines today. Fire up the grill and get acquainted with Rangeland’s fruit forward and velvety cabernet sauvignon, a pairing made in weeknight heaven! Meaty morsel: Be sure to pop the wine at least 30 minutes before digging in. This allows the cab’s robust flavors to truly open up in the glass. Wouldn’t want to waste a single sip!
For mapping and directions to Rangeland, click here.
Beef Ribs and Zinfandel from Dover Canyon
Repeat after me: “barbecue and zinfandel are best friends!” What might seem like an odd pairing is, in reality, a love affair to stand the test of time. Jammy, spicy zinfandel (like the kind you’ll find at Dover Canyon Winery) has a way of taking saucy beef ribs from “good’ to “grand.” Flavors of bright cherry and black pepper perfectly mimic the savory-sweetness of those tangy, finger-lickin’ ribs! Meaty morsel: Make your own barbecue sauce and add a glug of your favorite zinfandel before reducing the liquid down to a glossy finish. You can thank us later!
For mapping and directions to Dover Canyon, click here.
Mourvèdre from Cass and Dry Aged Steak
Wisdom of the ages: If you don’t think your go-to steakhouse order can be improved, try a dry-aged cut. Why? Dry aging imparts additional flavor and a totally tender texture you have to taste to believe! Naturally present enzymes in the meat break down some of the collagen (the stuff that usually holds muscle fibers together and causes meat to toughen cooking). A steak this exquisite can only be paired with a wine made to linger. Enter mourvèdre, known for its rich flavor and spicy, savory profile (Cass Winery knows a thing or two about perfecting this lesser-known varietal). Polished tannins and a round mouthfeel dance with every marvelous melt-in-your-mouth bite. What could be better? Meaty morsel: Want to “cut it with a butter knife?” With less collagen in a dry aged cut, the end result is, well, like butter!
For mapping and directions to Cass Winery, click here.
This blog is written by flavor fiend Hayley Cain. Follow her @flavorslo on Instagram or at astoldbyhayley.com.
Looking for a place to stay in Paso Robles?
The Adelaide Inn is an iconic, locally owned hotel known for its friendly staff and lush landscaping. With spacious rooms and a convenient location close to highway 101 and the event center – home of the California Mid-State Fair – this hotel is a great choice for most travelers. TOUR VIRTUALLY
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Peachy Canyon Guest Inn Sits above Peachy Canyon Winery + acres of vines at Mustang Springs Vineyard. The house has 2 bedrooms, 2.5 baths, living room, family room + panoramic views.
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