Arden’beef and wine: the perfect combination
Eating Arden’beef is the perfect excuse for drinking some nice wine, as by definition, beef and red meat are the perfect combination.
It is the way the meat is cooked that determines the choice of wine, which should be red and delicious, just like Arden’beef.
Full-bodied, smooth or fruity, any red wine goes well with beef, depending on how it is cooked.
Raw, tartare or carpaccio
Arden’beef goes very well with a fresh, crisp red wine. Wines from the Loire Valley or Beaujolais wines served slightly chilled offer a lovely complement to beef.
Blue and rare
When served blue or rare, Arden’beef is juicier and more tender. The tannins in red wines, especially young ones, go particularly well with the bloody meat. This means that the most appropriate wines are young with plenty of tannin.
Well done and very well done
The tannins in red wines will be tougher with beef that has been cooked for longer. For this reason, it’s best to choose more mature wines with a less prominent tannin flavour. Wines that are around five years old should do the trick.